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Photo: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupswarm water2cupsunsweetened shredded coconut (such as Bob’s Red Mill)⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
4cupswarm water
2cupsunsweetened shredded coconut (such as Bob’s Red Mill)
⅛teaspoonsalt
DirectionsPlace water, coconut and salt in a blender. Let stand for 5 minutes.Meanwhile, arrange a double layer of grade 90 cheesecloth in a fine-mesh sieve (or line the sieve with a clean T-shirt or nut-milk bag). Place the sieve over an 8-cup measuring cup.Process the coconut mixture in the blender until very smooth and creamy, about 2 minutes. Gradually pour the mixture through the prepared sieve, stirring and pressing on the solids to extract liquid. Gather up the cheesecloth (or other fabric) around the solids; twist and squeeze to wring out as much coconut milk as possible. (Reserve the solids for granola, fruit bars or oatmeal, or stir into sweet batters.)To make ahead:Refrigerate in an airtight container for up to 4 days. Stir or shake before using.Originally appeared: EatingWell.com, December 2021
Directions
Place water, coconut and salt in a blender. Let stand for 5 minutes.Meanwhile, arrange a double layer of grade 90 cheesecloth in a fine-mesh sieve (or line the sieve with a clean T-shirt or nut-milk bag). Place the sieve over an 8-cup measuring cup.Process the coconut mixture in the blender until very smooth and creamy, about 2 minutes. Gradually pour the mixture through the prepared sieve, stirring and pressing on the solids to extract liquid. Gather up the cheesecloth (or other fabric) around the solids; twist and squeeze to wring out as much coconut milk as possible. (Reserve the solids for granola, fruit bars or oatmeal, or stir into sweet batters.)To make ahead:Refrigerate in an airtight container for up to 4 days. Stir or shake before using.
Place water, coconut and salt in a blender. Let stand for 5 minutes.
Meanwhile, arrange a double layer of grade 90 cheesecloth in a fine-mesh sieve (or line the sieve with a clean T-shirt or nut-milk bag). Place the sieve over an 8-cup measuring cup.
Process the coconut mixture in the blender until very smooth and creamy, about 2 minutes. Gradually pour the mixture through the prepared sieve, stirring and pressing on the solids to extract liquid. Gather up the cheesecloth (or other fabric) around the solids; twist and squeeze to wring out as much coconut milk as possible. (Reserve the solids for granola, fruit bars or oatmeal, or stir into sweet batters.)
To make ahead:
Refrigerate in an airtight container for up to 4 days. Stir or shake before using.
Originally appeared: EatingWell.com, December 2021
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Nutrition Facts(per serving)80Calories8gFat3gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
