Make your own almond and coconut milk, the easy way

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Ever get the urge for a recipe, something you just HAVE to have, then reach into the cupboard and realize you used your last can of coconut milk 2 days ago? Or open up the fridge and find that someone has used all your almond milk to make chocolate milk?

Crap!
Now, you could swap in half heavy cream and half water, but what if you don’t have any of that or are dairy sensitive?
A trip to the store.
At 9:30 at night.
And it’s snowing.
A LOT.

Now, there’s a few ways you can go about this, typically homemade coconut milk is done by soaking shredded coconut overnight, then pounding the hell out of it in a blender or food processor, straining and squeezing it for every last drop. Same with almond milk, soaking almonds overnight, rinsing, adding water again, processing, squeezing, dripping, frustrating. Plus, there’s that whole ‘overnight’ thing. Might as well go to the store! Oh, and that stuff in the cartons? About 5% of the good stuff, the rest is water and fillers. The cans are better, but still usually have some added stuff you might not want. Plus, that stuff isn’t exactly cheap.

No fear.
There’s an easier way to do this. Much easier. And faster. How does 5 minutes sound? Or less if you have a Blendtec or Vitamix?
Yeh, I thought you’d like that :).

I bet you have some coconut flour or almond flour, right?
And a faucet?
You can do this and unlike the traditional homemade stuff, you can tell exactly what your macros are because…

NO STRAINING.
NO SQUEEZING.
NO #$!@#$ DRIPPING!!
NO GUESSING WHAT IS IN IT

Curious?
This has to be the easiest Hobbit process out there, but it’s not the Hobbit’s. The Lady figured this one out. Sooooo simple. So very simple.
Ready?

Instructions after the jump 🙂

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The Lady’s quick and easy nutmilk

  • Servings: You pick
  • Time: 5 min
  • Difficulty: easy
  • Print

Ingredients:

1 part coconut flour or almond flour**
3 parts water**
1 pinch xanthan or guar gum (to stabilize and prevent separation)

** For example, you need 1 cup of coconut milk, use 1/4 cup coconut flour and 3/4 cups water. Nutritional value equal to 1/4 cup coconut flour. For high-fat, creamy coconut milk, add 1 tbsp coconut oil before blending.

Put everything into a food processor with the chopping blade or Blendtec\Vitamix blender. Crank it up on high for 30 seconds in a Blendtec\Vitamix, 5 minutes with a household processor or blender.

Done. Drink or use in a recipe. Will stay good for 4-5 days in the fridge if sealed in a jar.

Nutritional information: varies

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1 Comment

  1. Mary C. Schermerhorn

    Awesome recepie thank you!

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