Vanilla Coconut Milk // Sweet Laurel
Four ingredients and the most delicious non-dairy milk you can make at home! The dates add a hint of sweetness, the vanilla a lovely round flavor, and the salt cuts through everything. This coconut milk is delicious on it own or in coffee! So much has been said for the nutritional benefits of coconut meat and milk, but honestly, I just love how delicious it is. Enjoy!
Vanilla Coconut Milk
For 3 cups of Coconut Milk
1 coconut, meat extracted and water reserved (about 1 cup of coconut water and 1 cup coconut meat)
1 vanilla bean, seeds extracted
pinch of sea salt (or kosher salt)
To extract the coconut meat, use a coconut meat removal knife or if the coconut is quite young, a spoon, to scoop the meat from the inside of the coconut hull. This is best done when the coconut is room temp or a little warmer. You can also purchase fresh coconut meat and supplement with coconut water.
Soak coconut meat in 8 cups of plain water in refrigerator for at least 5 hours (overnight is fine too). Drain off water and place coconut in blender. Add coconut water, dates, vanilla seeds and salt. Blend on high speed for about 2 minutes until very well blended. Pour mixture through a doubled cheesecloth or nut milk bag and squeeze milk into a bowl. Pour into a lidded container and keep refrigerated for up to 4 days.