HOMEMADE COCONUT MILK
BY AMANDA DELAURA
Makes 2 1/2 cups milk
14 oz organic coconut milk (see note)
3/4 cup purified water
In a high tech blender or vitamix blend together the coconut milk with the water until very smooth and creamy. Flavor with 1/2 tsp vanilla or 2 whole sticks cinnamon if you like. Store in an air-tight container in the frdige. Keep in the fridge for up to seven days.
NOTE: While you can buy almond milk, oat milk and coconut milk off of the chilled aisle at Whole Foods, I prefer to make my own in order to avoid the additives, sugars, guars and gums. They're easy and quick. The best canned coconut milk is Native Forest and Thai Kitchen. They both have zero additives and a greater content of cream. You know they're high in cream if you shake the can at room temperature and the inside doesn't slosh around.