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RECIPE
7 INGREDIENTS4 STEPS10MIN

Homemade Coconut Milk

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The Edgy Veg

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How to make coconut milk: Get a blender, water, shredded coconut, and a fine-mesh sieve! This recipe is faster than going to get a carton of store-bought coconut milk, and it’s fresh without preservatives!
10MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

For the Unsweetened Base

1 1/2 cups
Unsweetened Shredded Coconut
5 cups
Water
less for thicker milk, more for thinner milk
1 pinch

For Sweetened Milk

For Vanilla Milk

For Chocolate Milk

1
up to 2
2 Tbsp
Premium Cocoa Powder

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Nutrition Per Serving

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CALORIES
311
FAT
22.8 g
PROTEIN
3.5 g
CARBS
24.8 g

Cooking Instructions

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Step 1
Add Unsweetened Shredded Coconut (1 1/2 cup), Water (5 cup) and Salt (1 pinch) to a high-speed blender. If you just want Unsweetened Coconut Milk, blend on high for 30 seconds until creamy, then skip to final step.
Step 2
If making Sweetened Milk, add Pitted Dates (2) only. For Vanilla Milk, add in some Vanilla Extract (1 teaspoon) along with the dates. Then, blend on high until smooth and creamy, at least 30 seconds.

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Nutrition Per Serving
Calories
311
% Daily Value*
Fat
22.8 g
29%
Saturated Fat
20.0 g
100%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.8 g
9%
Fiber
10.3 g
37%
Sugars
13.8 g
--
Protein
3.5 g
7%
Sodium
6.5 mg
0%
Vitamin D
--
--
Calcium
40.0 mg
3%
Iron
1.2 mg
7%
Potassium
282.0 mg
6%
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