CREAMY COCONUT MILK

Special equipment - nut milk bag

INGREDIENTS

1.25 L warm spring water

4 cups coconut flakes 

METHOD

Add the warm water and coconut to a blender, and blend for a minute or two on high. Pour the blended milk through a nut milk bag into a large bowl or pot.

Squeeze out liquid.

Store in a clean bottle in the fridge up to for 3-4 days. You can also freeze it into ice cube trays to preserve it for longer and use it when needed.

Use this in curries or soups, smoothies and warm drinks.

NOTE: You can use the leftover coconut pulp in desserts or baking. Alternatively, feed it to your worms or compost.