PREP TIME: 15 MINUTES
Don't get me wrong, I love my almond milk but sometimes a girl just needs a change. I'm also a lover of coconut - when I smell it, I am instantly transported to a caribbean island, pina colada in hand and so making coconut milk was an easy change-up!
David 'Avocado' Wolfe, a pioneer in the nutritional field quotes in his book on Superfoods that "consuming coconut products regularly helps restore thyroid function and actually increases the metabolic rate leading to weight loss." This is good news for anyone struggling with weight related issues, hormonal issues such as perimenopause or menopause or hypo/hyper thyroid issues.
2 1/2 cups unsweetened shredded coconut
3 cups hot water
3 cups cold water
Pinch of Celtic sea salt
- Spoon the shredded coconut into a high speed blender, then pour over 3 cups of hot water.
- With a wooden spoon, stir the mixture around and leave it for 10 minutes. (We are doing this to soften the coconut shreds before blending it up.)
- Now you can add the 3 cups of cold water and hit the blend button! It takes a few minutes to blend it up to a creamy consistency, so persevere.:)
- Strain your beautiful coconut milk through your nut bag then pour it into a mason jar and pop it in the fridge where it will keep for 3/4 days (that's if you don't drink it before that!)