The coconut is an amazing fruit. Here in Hawaii, we’re surrounded by coconut palms baring an abundance of this tropical icon. So instead of reaching for the can to complete a smoothie, we took up the opportunity to give it a go ourselves. The result was delicious to say the least. It’s by far become our favorite dairy alternative. Sure, it’s a little more involved than turning the crank on a can opener, but we’re convinced you’ll be hooked once you try it out for yourself. Read on below for all the details to this Homemade Coconut Mylk recipe.
1 Coconut – meat should be firm
1 Cup Filtered Water
4 Medjool Dates
1/4 tspn Vanilla Extract
Pinch of Sea Salt
*You’ll also need fine cheesecloth or a nut bag for straining
If you’re really starting from the beginning, crack your coconut in half. Drink or save the coconut water for a refreshing treat later.
Extract meat from coconut with a knife and spoon. Make triangular cuts, pizza shaped, then use the spoon to slide the meat away from the shell. It’s ok if it has a bit of the brown outer skin, you’re going to strain it out later.
Place the coconut meat in a container or jar and fill with filtered water until all pieces are covered, and let soak overnight in the refrigerator.
Rinse the soaked pieces then place in your VitaMix or high speed blender.
Add in all other ingredients [ water, dates, vanilla, salt ] and blend until smooth.
Pour your blended coconut into your cheesecloth or nut bag and squeeze out as much of the mylk as you can.
Store in an airtight container for up to 2-3 days.
*Don’t toss out that blended coconut meat, it’s great on gluten-free toast with a drizzle of honey!