Coconut Milk

1. Place the coconut flakes into a deep pot and cover with water.
2. When it starts boiling, remove it from heat.
3. Wait 10 minutes and then blend it on high speed in doses.
4. Use a thick strainer or cheesecloth to drain the mixture.
5. Store the coconut milk in a glass jar.
6. Wait until it cools down and refrigerate.

Notes:

• After several hours the coconut milk will create coconut cream on the top. If you would like to separate the cream from milk, place the liquid in a wide pot and leave it in the refrigerator for a couple of hours. You will then be able to pick the cream from the top and use it for coffee (as seen in the photo below) or for healthy desserts.
• If you want to keep your milk full fat, don't remove the cream. Before using it, keep it at room temperature for an hour. Then stir or shake well.
• Glass jars or bottles are the best choices for storing. I would recommend using the milk within 3-4 days. Remember, this milk has zero additives. Even if you keep it in the refrigerator, it's normal and natural for it to go sour after 4 or 5 days. But I can promise you will always use it within 3 days. It tastes amazing and can serve for preparing good keto-friendly dishes.