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FOOD PHOTOGRAPHY, FROM MY HEART, IN MY HOME

March 21, 2018

Homemade Coconut Milk | In My Home

homemade coconut milk, portland food photographer, lake chelan photographer, spring recipes

I know I said this would be shared Monday afternoon during my daughter’s naptime. But that naptime never came. Cause ya know, she’s 18 months and has so much to do and say and think that naps just aren’t necessary apparently. ;) But TODAY! Naptime won. Yessssssss. We got outside for several walks and got all those wiggles out and mama was able to catch up on some much needed work. :)

I’ve gotten so many DM’s asking for this recipe that I figured I would share it!!! We’ve been making some switches around here and one has been cutting out a majority of processed foods. It’s been SO empowering and refreshing and albeit a little bit more time consuming but honestly, it DOES save money! Our society craves convenience and quantity and if you want high quality and convenience, typically there’s a price tag attached to it. BUT! I’ve been branching out and getting more and more creative and making homemade nut milks and creamers has saved money and tastes so good. I just made a homemade cashew vanilla creamer that is so good on frozen blueberries! We’ve cut out sweeteners altogether…yeah, that means no honey, maple syrup, agave, coconut sugar, refined sugar, etc. It’s been SO good to have a system reset. We’ve also eliminated all grains, soy, corn, and well, gluten has been out for several years. We’ve been getting so much more creative with flavors around here. Garam Masala, Spinach Dal with organic green lentils, coconut flour wraps, homemade grass fed burgers with roasted mushrooms & onions topped with raw milk white cheddar. And you’re probably going, “whaaat? Dairy?” IF it’s from a good source and raw milk, we’ve been doing a little bit. ALL that to say…

Homemade milks are so easy to make! You’re going to LOVE this. And if you love having gorgeous, organized fridge shelves, you’re going to love having all these pretty jars filled with homemade milk on the shelves! I keep it next to jars of freshly washed berries and it’s a go-to snack with toasted coconut and soaked nuts. Yummmmm.

HOMEMADE COCONUT MILK

+ 2 cups organic coconut flakes (generally cheapest at Trader Joes or Natural Grocers – $1.99 for 16 oz)

+ 4 cups filtered water, warm

+ 1 TBS vanilla extract (optional)

Combine all ingredients in VitaMix or other similar blender and blend until creamy and smooth. Strain through a nut milk bag or cheesecloth (I’ll link them at the end of the post!). Best stored in a mason jar in the fridge for up to 5 days. Use shredded coconut pulp and dry out and use as coconut flour!

 

+ nut milk bag : found on Amazon

 

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