Homemade coconut milk is so delicious in granola, coffee, or wherever you use milk. In this video, Sasha explains how to make it.

Recipe:
3-4 cups water or reserve coconut water from a fresh coconut
1 cup coconut meat
1-2 tbsp liquid sweetener of choice (we like agave syrup)
1 tsp extra virgin coconut oil, optional
Pinch of sea salt (acts as a natural preservative)

Directions:
1. Add liquid and coconut meat to blender
2. Blend on high until creamy consistency is achieved
i. 3 cups of water will create a more cream-like consistency while 4
cups will make a more traditional milk-like consistency
3. If the coconut meat is younger, no straining is required. If the coconut meat is more mature, you may need to use a strainer to separate and remove the sediment.
To make coconut flour with the extra sediment
i. Reserve any coconut meat sediment to dry, either in an oven at low heat or in a dehydrator
ii. Once try add to a food processor with S-blade to process into a coconut flour
iii. Store in a sealed container at room temperature
4. Return milk to blender and add a pinch of sea salt and your liquid sweetener of choice
5. Add coconut oil to emulsion and to create a beautiful sheen (optional)
6. Store milk in refrigerator in a sealed container
Milk will keep 3-5 days chilled