Coconut Mylk

I recently had a food intolerance test and was told that I have a low intolerance to almonds. Its a funny coincidence because I've been actively trying to avoid almonds due to their unsustainable farming practises: a LOT of water is required to grow almonds. Now if we compare this to dairy it still doesn't come anywhere near to how destructive the dairy industry is but I still like to be as mindful as possible when it comes to plant food as well. Don't get me wrong I'm not perfect, I still consume almonds here and there but I am trying my best to keep that consumption low given the opportunity.

Here is a simple coconut mylk recipe if you want to give it a try to switch things up. I found young coconut strips in the freezer section of an asian market that I love. The best part? No soaking required.


what you'll need...

2 cups fresh young coconut strips/chunks (defrosted or fresh works)
3-4 pitted dates
2-3 cups of fresh filtered water (less if you'd like a creamier mylk)
pinch of pink himalayan salt

Combine everything in a high speed blender. Blend until completely smooth and incorporated. Strain through mesh bag or clean (detergent free) tea towel over a bowl. To make my coconut mylk super smooth, I like to press through a French press after using the mesh bag. Keeps 3-5 days refrigerated.  
Keep the pulp for adding to smoothies, soups, curries and baked goods.