Creamy Coconut Hemp Milk

I have made this twice now using my Almond Cow- my blender isn’t strong enough to really work for nut milk. You can use only 1 cup of the dry ingredients so I just used 3/4 c coconut flakes.
It’s delicious! But two other things I like: 1) it actually stays pretty blended and looks “milky”, unless other nut combos that separate and don’t look very appealing prior to shaking and 2) it stayed fresh (I assume!) for the week it took me to use it up. Most of the nut milk recipes say 3-4 days.
Another MB winner, thank you!

I’ve been making your oat milk for awhile and while I love it so much the process of squeezing it from the nut milk bag is time consuming. I switched to your coconut milk and have been loving how quick and easy it is to make so I tried this recipe today and it is my absolute favorite. It’s not as intensely coconut as the other and it’s so creamy, delicious and easy to make.

I have some unofficial tips for using the leftover pulp, I am not a food blogger so I’m sorry I can’t give you exact amounts! I was seeing some recipes using psyllium husks with coconut flour and letting the mixture sit and absorb water. So I tried making some coconut flour recipes that turned out okay using my leftover pulp from this milk. I doubled the amount of coconut pulp figuring it had already absorbed a lot of liquid, added a tablespoon of psyllium husks and a tablespoon or so of flax meal per each half cup of coconut pulp. I increased the baking powder a bit. Then I let it sit for at least 5 minutes before making both pancakes and muffins. It will take some tweaking, but they turned out okay and I felt better about being able to use all that good stuff.

I couldn’t wait for my nut milk bag to make this, so we drank it a little gritty for a week or two, but it was great even then! I tried it as-is and also tried adding 2 T of flax seeds. I didn’t find the flax seed version to be slimy or taste bad, so I may keep throwing those in. Love this! So easy and economical to make this healthy alternative milk.

We made this yesterday and we looove it!! It was ready in 15min flat. It’s so creamy and it barely separates. I mixed it with some puréed mango for a sweet drink and couldn’t tell that it wasn’t regular milk. And it’s such a great source of omega 3/6’s! Thanks so much for the recipe!

I made a half-batch of this and it is scrumptious. I haven’t even waited for it to cool, I just mixed it with cinnamon for a very non-traditional but delicious horchata-like drink.

Yum! So creamy even with 6 cups water! I made it without dates or salt to keep it neutral and it was great in a hot cocoa heated up on the stove – I didn’t boil it, just got it to steamy and it didn’t separate at all. Thank you!!

I had high hopes for this! I’ve been trying to find a homemade milk alternative to use in making chai (in the traditional way on the stovetop). This tastes delicious cold out of the fridge, however it failed big time being heated on the stove making tea. It completely separated. :-(

I love how easy this was to make. It didn’t turn to sludge in the bag, which can make the squeezing take a long time. I have tried soy milk several times, both with and without my pressure cooker, and this is a constant issue. Dana, if you ever develop a stellar soy milk method, I would sing your praises.

Wonderful coconutty flavor! I will definitely be making this again. I kept it unsweetened so I can use it in savory recipes as well.

This is delicious with great flavor and texture. I didn’t have dates but otherwise followed recipe exactly. Loved the flavor unsweetened but also good with a little maple or honey. The combo of coconut and hemp is just right.