How To Make Raw Coconut Milk

A lot of people use coconut milk to create tasty thai recipes, or enjoy it in smoothies (if they like the more rich full-on coconut taste). Pretty much all coconut milk is found canned, and highly processed, and isn't the best option if you are trying to avoid BPA's found in most canned products (linked with hormonal issues and cancers).

Fresh raw coconut milk is loaded with B vitamins, vitamin C and E, as well as minerals like iron, calcium, phosphorous, selenium and magnesium. Not to mention, all of the enzymes remain intact, so that your body is better able to process and recognize what you are putting in your body. 

This raw coconut milk recipe is incredibly simple, and can be whipped up in seconds! Use in your next smoothie or milkshake recipe, or even a lovely raw curry (think, coconut milk, curry, lime, garlic and onion - mmmm). 

Ingredients:
- 1 mature (brown) coconut
- liquid from coconut (if using blender method)

Instructions:
Juicer method
1. Crack open coconut and pry out the coconut meat (reserve coconut water)
2. Run coconut meat through a juicer such as the Omega
3. You can dilute this milk with some of the coconut water, or with regular water if it is too fatty for your taste

Blender method
1. Crack open coconut and pry out the coconut meat (reserve coconut water)
2. Put coconut meat, and coconut water into high-speed blender such as the Vitamix
3. Strain milk in a nut milk bag, and voila! Coconut milk - fresh, raw, and full of essential enzymes, vitamins and minerals!