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Toasted Coconut Milk

  • Complexity: very easy
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Toasted Coconut Milk


  • 2 cups unsweetened coconut chips, toasted
  • 6 cups filtered water, hot but not boiling
  • Pinch of himalayan pink salt
  • 2 tbsp. maple syrup, optional


  1. Place the toasted coconut chips in a high power blender and cover with the hot water. Let steep for 10 minutes, 

  2. Blend on high for 2-3 minutes and then strain through a fine mesh strainer lined with a cheesecloth or a nutmilk bag. Keeps for 3-4 days. Shake before using as it will naturally separate.

    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell