So my mom has been RAVING about some really easy almond milk recipe she found on some website (or maybe it was on TV) for like, the last two weeks. She’s been telling everyone about how easy it is to make almond milk and how they “just have to look this recipe up and try it for themselves”… What I learned from this was not only how to make almond milk, but also that I might be going about this “increasing blog traffic” thing all wrong. So new plan: everyone, tell your mothers about my blog. I’ll get more traffic in a week than I have in the entire year and a half since I started K&K.
In an effort to make my mom stop calling me and asking, “CHESCA, HAVE YOU TRIED THAT ALMOND MILK RECIPE YET?” I decided to give a go at some Coconut Milk. Happy, Mom? I’m super intrigued by coconuts. I know, sounds weird, but hear me out… You can literally turn one coconut into so many different things. Just from one coconut you can make coconut milk, coconut oil (coconut oil is life, btw), coconut butter… you can keep it simple and drink the water from the coconut, or, my personal favorite, you can crack them in half and eat out of them like bowls… yeah, I did that once while watching Survivor… Seriously.
Just an aside because I was curious and obviously looked it up: Coconuts are technically fruits. But it gets more interesting, hold on, guys!… coconuts sold in the shops of non-tropical countries (AKA Springfield, MA) often have their husk removed. Thus the coconut as we know it is the pit or seed of the coconut fruit. The white flesh and water are the insides of the seed. Cool, huh? So I mean, even if you guys don’t try out this recipe, you can at least say you’ve learned something new about coconuts today, right?
Allllllllright, so I think I’ve filled up enough space with my little anecdote and random coconut facts to trick people into thinking I know what I’m doing with this whole blog thing. So let’s get going on the real important part: the recipe. Before we do, though, one more thing: I want to make sure you guys have exactly what you need to make this recipe a reality. So make sure you have the following: a blender or food processor, a cheese cloth (found in the kitchen hardware or produce section of most grocery stores), and a hammer to break open these coconuts. Okay, lets make some milk!
Makes 4 cups
1 cup coconut water
4 Medjool dates, pitted
1/2 tbsp cinnamon
2 cups hot (not boiling) water
1. Break open the coconuts (I used a hammer. Real fancy, I know) and extract as much of the coconut meat from the shell as possible.
2. Place coconut meat, coconut water, Medjool dates, cinnamon, and 1 cup of hot water in a blender or food processor and pulse until the coconut is broken down, about 30 seconds to a minute.
3. When everything looks pretty smooth, place a sieve or strainer over a large bowl (to catch the liquid) and line with cheesecloth. Empty the contents of the blender into the cheesecloth and squeeze all of the water out of the coconut.
4. When coconut feels pretty dry, add to blender again with the remaining water and pulse/blend for another 30 seconds. Repeat step 3, squeezing until the coconut is dry once again.
5. You should now have a pretty good amount of liquid in the bowl, that’s the milk! Strain it through a cheesecloth one more time to catch any loose coconut shreds. Next, pour the milk into a large bottle or airtight container and add cool water (about 2 cups), until desired taste is reached. Keep in mind, more water you add, the more mild the flavor will be.
You can store this Coconut Milk in your fridge for up to 5 days. Also, don’t get freaked out, as some separation in the liquid is natural.