If food had a personality, the coconut would be an adventure-seeking pirate on the high seas. Coconuts are born floaters and when the ocean carries them from beachfront to sea, they travel until washed up on some distant shore. There, coconuts can easily put their roots into the new soil and live happily ever after.
With such a wild spirit it’s no wonder we have found so many reasons to get excited about coconuts. One of our favorite ways to eat the creamy coconut is through a straw.
Making your own at home Coconut Mylk is simple, safe, and makes a WORLD of difference in flavor. We even recommend making this in bulk then freezing. Just let the Mylk thaw in the fridge the night before.
Prep Time - 10 mins.
Servings - 4 cups
Vitamix® or high-speed blender
Nut milk bag
Quart-sized jar for storing
2 cups unsweetened coconut flakes
4-5 cups warm water (depends how creamy you want your Mylk)
2 Medjool dates with pit removed (a sweetener is optional)
**IMPORTANT Never put your hand near the blender blades or inside the blender as they are ‘ninja swords’ and are very dangerous. Ask an adult for help**
Warm your water till hot but not boiling, this can be done in the Vitamix® in the next step.
(4 minutes on the stovetop)
Add your coconut flakes and optional dates to the water starting at the lowest speed then moving up to the highest (so the liquid does not shoot out or pop the lid) blend for 1-2 minutes. If you added cold water, let the blender go for 4 minutes so the liquid heats. **Be careful as this is a hot liquid. Make sure the blades have come to a stop before opening**
Place your nut bag into the medium bowl and open the bags mouth. Pour the liquid slowly into the nut bag. Pull the string at the top closed (can tie a loose bow.) Work your arm muscles squeeze out all the liquid from the coconut flakes.
Once you are not able to squeeze anymore liquid, pour the now Coconut Mylk into your storage jar.