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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