1 cup unsweetened coconut flakes

1 pitted Medjool date

pinch of sea salt

ADD unsweetened coconut flakes, date, salt, and 3 cups of water to a blender.

BLEND on high speed until smooth, about 2 minutes.

TRANSFER the mixture to a nut milk bag and use your hands to squeeze out the coconut milk from the fiber.

POUR into a glass jar or jug with an airtight seal and store in the fridge. It will keep for up to 4 days.

SHAKE well before drinking, the milk will separate. If a layer of coconut fat forms at the top, it can be peeled off and discarded or used in smoothies.

ENJOY with Simple Mills Cocoa Cashew Creme Nut Butter Sandwich Cookies