Firstly, thank you so much for sharing your 2016 goals and positive feedback on Monday's post. I was honestly so inspired by your comments and thoughtful emails. I'm certain 2016 will be a big year of growth & learning for me and I'm excited to forge ahead! And speaking of forging ahead? One of my biggest priorities for 2016 is to learn more about health & nutrition and take time to heal my health. If you've been reading for awhile then you know I've been dealing with debilitating health issues and I'm sooo over it (more on that another time)! So, in line with my health goals, I'm sharing a fabulously healthy & easy recipe today. Who's made coconut milk before? If you haven't... I'd highly recommend it. I love adding mine to smoothies, coffee, plus it's great for diary free baking!
- 4 cups filtered water
- 2 cups unsweetened, unsulfured shredded coconut
- Heat water but do not boil.
- Combine shredded coconut & water in a blender, blend 1-2 minutes or until smooth
- Strain using a colander to remove any remaining bits of coconut
- Store in fridge and use within 3-4 days + be sure to shake well before using
Quick tip? 2 cups of shredded coconut yields 4 cups of milk. However, I was able to pull mine through twice and make a total of 8 cups!
Firstly, when made at home coconut milk is BPA & chemical free. Super high in essential minerals as well as good for you fatty acids. These particular fats are easy to digest + have tummy healing properties (great for IBS sufferers). Coconut milk is also high in lauric acid, which is anti-viral, antibacterial and helps fight off several diseases, such as: candida, h.pylori and influenza. Cheers, to good health, friends!