Why not lighten and brighten this spring with the Smoothie Challenge? We provide the healthy, easy recipes; you create and enjoy. Up for the challenge? So are we! Love coconuts! You get fiber and nutritional boasting rights, plus their oil has been referred to as the healthiest on earth. Just thank their medium-chain fatty acids (MCFA) for that! And exactly what does that mean? Well... protection from heart disease and a reduced risk of atherosclerosis; increased immunity, elevated resistance to viruses, and better metabolism. Not to mention great skin and hair. And THEY TASTE AMAZING!
This Coconut Milk recipe is made from flakes and won't be like the coconut milk you find in stores. It is thinner, and the fat will rise to the top when chilled. A light, appealing flavor makes it a standout treat as is, or the perfect addition to any smoothie! * I like to use a higher ratio of coconut flakes to water for a richer drink. When purchasing flakes, avoid defatted or partially defatted (the packages will often say “low fat”). This type of coconut flake will compromise the nutritional quality of your milk.
Add coconut flakes to water, cover, and leave alone for 20-30 minutes. Pour into a high-speed blender, add a pinch of fine Himalayan pink salt; blend until creamy. Pour mixture through a fine-mesh strainer or nut bag (over a bowl). Press strainer with a wooden spoon or squeeze nut bag to get all the milk. Cover securely, and refrigerate for up to 3 days. Pour, sip, and enjoy!
Be sure to add some to our Coconut Maca Smoothie!