| 4 | 15 | 132 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 1 cup | Coconut, shredded, unsweetened |
| 3 cup | Water, filtered (3-4 cups hot water) |
| 1 pinch | Sea Salt (optional) |
| 1 dash | Vanilla extract, pure (optional) |
Place coconut and water in a blender. Blend on high for a few minutes. strain through a nut milk bag, cheesecloth or fine mesh strainer. Squeeze as much liquid out of the pulp as you can. Transfer to a mason jar.
Place jar in fridge for 3 or 4 days. I make it fresh for every use because it’s so easy. It’s a 1:3 or 1:4 ratio — so you can make as much or as little as you like.
If you have a small blender start with all the shredded coconut but half the water. For the remaining water place all the pulp back in the blender and do it again.
Note:
Cook time reflects time to boil water.
