Ingredients
  • ½ cup unsweetened coconut flakes
  • 3 cups water, divided
Yield
Serves: 3 cups
Preparation

Add coconut flakes to the bowl of a blender. Pulse until coconut is very, very fine. Add ½ cup water and blend until smooth, about 1 minute. Add remaining water and blend on high for 2 minutes. Pour into a cheesecloth-lined fine mesh strainer set over a bowl or the milk storage container. Wring cheesecloth into container to extract all excess liquids, then discard solids. Refrigerate milk in an airtight container for up to 5 days.