• 1 cup unsweetened shredded coconut
  • 2 cups water, plus more for soaking
  • Small pinch of salt


  1. Soak coconut overnight, or at least 8 hours, in water (cover coconut by 2” of water). Drain and rinse shredded coconut.
  2. Place coconut in a blender with 2 cups of cold water and small pinch of salt and blend on high until liquid and has a consistency of milk.
  3. Place a nut milk bag or a fine mesh sieve lined with cheesecloth over a jug or a bowl, and slowly pour the milk through.
  4. Save for another purpose or discard pulp left in cheesecloth.
  5. Will keep chilled for 3-5 days. Shake well before use.