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Coconut drinking milk

Coconut drinking milk

Coconut has become a big part of our food pyramid over the past few years. Whether it is shaved or shredded, milled as flour, as oil, milk or probiotic yoghurt; coconut’s versatility is unsurpassed. In recent months I have taken to making both coconut drinking milk and probiotic coconut yoghurt from scratch. It is so simple and there is absolutely no waste! Give it a try:

Coconut Milk

Coconut drinking milk


4 heaped TBSP of organic shredded coconut

500ml boiling water

2 tsp pure vanilla

½ tsp guar gum

You will also need some cheesecloth or muslin to strain the milk through


  1. Put the first three ingredients into a blender beaker and leave to soak for at least 2 h until cool.
  2. Add the guar gum and stir (the guar gum stops the milk forming a hard ‘top’ when being stored in the fridge).
  3. Attach the blender beaker to the blender or Nutribullet and blend for approx. 2 min. I use a Nutribullet but you could also use a blending stick or kitchen whizz I’m sure.
  4. Add another 500 ml of filtered water to the mix
  5. Secure a square of cheese cloth around a pyrex jug or bowl, and carefully pour the milk so it strains through the cheese cloth. Squeeze the remaining liquid from the cheese cloth and put aside the left over coconut solid to be used later in a yummy no-bake citrus and coconut slice.
  6. Pour the milk into a sterilised glass bottle and store in the fridge.

The milk has a lovely creamy texture, mild flavour, and natural milk colour. I love it on my breakfast muesli

I hope you enjoy it too!!

All BEing recipes follow the principles of gluten free, grain free, paleo and keto eating. We believe that good food promotes good health and is a cornerstone to a happy life.

About The Author

Lisa Whiteman

Lisa Whiteman is founder and leader of the Resonance Group and is committed to making a difference in the world. Lisa believes we can all make a difference by ensuring our ethics and principles are at the very heart of everything we do, every day.

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