RECIPE
COCONUT MILK

There are many different ways to make your own coconut milk — from using young fresh thai coconut to frozen coconut meat to shredded coconut, or a blend thereof.

Each variation will provide coconut's beautifying effects gracefully on the skin. But my wellness version is infused with deep ease: Because it's the simplest, most effortless re-iteration. It relies exclusively on the readily available ingredient of shredded coconut to produce a nutty, tropical flavor with an inherent sweetness and a luxurious silky texture. My preferred culinary application of this milk is for vanilla chia pudding, overnight oats, the occasionally tropical smoothie — and as a star ingredient in beautifying lattes with my skin superfood duo (tocos + pearl). 

Ingredients

MAKES 1 3/4 CUPS

▪ 1 cup shredded coconut
▪ 1 pinch of pink salt
▪ 2 cups filtered water

Instructions

  1. Combine all ingredients in a high-speed blender. Blend on high for 2 minutes.

  2. Strain the mixture through a nut-milk bag into a large bowl, squeezing all the milk out of the bag. Discard the pulp.

  3. Transfer coconut milk to a sealable glass jar or bottle that is sterilized (see notes below). Refrigerate for up to 5 days.   

  4. Shake well before you pour the milk out, as the milk will naturally separate.

Notes

How to sterilize glass jars

To sterilize your glass jars, simply pre-heat your oven to 230˚ F. Put the jars on a baking tray and place in the oven for 15 minutes. Transfer the jars onto a towel to cool completely. Do not touch jars on the inside, once sterilized.

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