Kevin has turned into a dairy-free milk monster. He adds it to his ginormous bowls of protein oats, whips up 1-2 protein smoothies per day, and even drinks the stuff! Coming from a guy who used to live on frozen meals and Cherrios (with 2% milk)… we’ve come a far ways.
We used to buy two or three large case of almond milk from Costco every couple of weeks, but that practice ground to a halt when we started reading up on carrageenan.
(I wrote about our carrageenan discovery in this post, if you’re interested. The whole topic is quite controversial. I received quite a few messages from companies after posting that post, attempting to defend carrageenan and the presence of it in our food. Given the immense case against its safety, I’ve made a personal choice not to consume it. But to each their own!)
We found a couple of dairy-free milks at Superstore that didn’t have carrageenan but at the rate that Kevin goes through almond milk, we were picking up seven $5 jugs per week. I’ll let you do the math on that one
This conundrum called for a bit of creativity…
And? I’m pretty happy with the result. No soaking, no waiting, really easy. Kevin even made a couple of batches of his very own!
If you want to make this a lighter, everyday drinking milk, try increasing the water by 2 cups.
To print, email or text this recipe, click here.
- 4 cups filtered water
- 2 cups shredded unsweetened coconut
- Add ingredients to the bowl of your high powered blender. Blend on high for 1-2 minutes.
- Strain mixture using a nut milk bag or a new, never-been-used seamless nylon sock.
Once you’ve made your milk and squeezed all of the liquid through your nut milk bag, you’ll be left with highly fiberous crumbles of coconut (aka coconut flour!).
You can add the crumbles to cereal, in smoothies, or dehydrate to make your very own coconut flour!
I would love to know (because I’m always giving Kevin a hard time about it)…
Is there a specific food/ingredient that gets used up REALLY fast in your house?