DIY Coconut Milk

Soak coconut in water for 1-2 hours (do not discard water) In a vitamix, combine coconut, water, vanilla and stevia and process on highest speed Strain liquid through a fine mesh paint strainer bag, discarding solids Serve Now, you might be wondering why we keep the soaking water in this recipe and not in my Almond Milk recipe.  Well, there’s a reason and it’s a good one. When we soak the almonds, it is to release their phytic acid which is an enzyme inhibitor that can interfere with digestion.  That’s why some folks soak all of their nuts and nut products (I do not find it necessary to do so for myself and my family).  If you have questions or want more information on this, I would highly recommend looking up Sally Fallon and her book Nourishing Traditions, another one of my favorite cookbooks. With this coconut milk, there is no need to discard the soaking water because, as far as I’ve been taught, coconuts do not contain enzyme inhibitors.  This recipe is a little messy to make,  however, I like it since it’s a heck of a lot easier than cracking open a fresh coconut and scooping out the “meat,” etc.  And, it helps me avoid canned coconut products.  I don’t like to eat food out of cans (see BPA), though that’s another story, or post perhaps.