Coconut milk is a delicious alternative to cows milk and contains no sugar. However, the coconut milk available at the stores is filled with chemicals and often times has added sugar. This goes for canned coconut milk and cream too (plus you should never, ever eat/drink anything from a can). The good news: It’s super easy to make! Here’s the recipe:
1 cup shredded, unsweetened coconut (I buy it bulk from the bins at Winco, Fred Meyer, or New Seasons)
2 cups warm water
Put all ingredients in a blender. Let sit for 2 minutes. Blend on high setting for 2 minutes. Pour into a bowl covered in cheese cloth (I use super thin sheets cut up into large squares) and squeeze out the liquid.
Pour into a glass jar and place in fridge. As it cools, the cream and a hard, waxy layer will form at the top. Scrape the waxy layer from the top (I toss this part, but I am open to ideas on how to use it). Your coconut milk is ready!
Tip: I use a wide mouth jar to make it easier to scrape the waxy layer off the top.