As with almond milk and other milk substitutes, it can be difficult to find coconut milk without sweeteners and thickeners. Sometimes we make it ourselves from fresh coconuts, but this can be labor intensive, so we’ve come up with a good alternative. We used to use a canned organic coconut milk, but growing concern over can linings led us to this alternative:
We start with organic shredded coconut, blend it with water, and strain. It turns out we like this better than any of the alternatives! We give ranges of coconut and water here, because it will depend upon your preference, and also what you’re using it for. Experiment and learn what ratios you prefer.
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1-2 cups organic shredded coconut
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4-6 cups filtered water
Pour shredded coconut and water into a blender and blend until smooth, then store in a sealed pitcher in the refrigerator for up to a week.
Photo credit: John Revo Puno via Visual Hunt / CC BY
