Coconut Milk

Coconut milk is a great milk alternative for anyone on AIP, cutting down on nuts/seeds, or who have allergies to nuts or seeds. It's just 2 ingredients and comes together in minutes. This is a guar gum- free and carageeenan-free version too, making it great for diets like AIP and Whole30.

MEAL PREP: This works well during meal prep because it takes 10 minutes to make and can be stored in the fridge for use for up to a week.

FREEZER: You can freeze the coconut milk, preferably in ice cube-sized cubes for easy thawing or 1-2 cup servings in a freezer-safe container.

See the video below to see how to make this.

Prep Time10

Total Time10

Servings: cups

Ingredients

2 cups Shredded, Unsweetened Coconut
4 cups Water

Instructions

Put the coconut and water into a blender. Blend on high for about 3 minutes, or until no chunks remain.
Pour the mixture through a nut milk bag, cheesecloth, or fine mesh sieve. Squeeze and knead to get all of the milk out. Pour into a glass storage container and refrigerate until needed. Keep in the fridge for up to a week, shaking to mix any separation that may occur.

Notes

Equipment needed: Blender and Nut milk bag/cheesecloth/or fine mesh sieve for straining the milk