So I’m neurotic, and I have anxiety about going to malls these days for my groceries. Pre-Covid, my curiosity and inquisitive imagination would see me stare at products and it’s nutritional values for hours. Yes, hours.

But that was then. This past week I forgot to put coconut milk in my trolley, so at the till, I decided to research how to make my own. I finally settled on a recipe from the Minimalist Baker.

I decided to add a few optional extra’s to my milk, just because; I’m extra.

My milk turned out creamy, sweet and delicately smooth. It also has zero sediment and replicates the taste of cow’s milk.

Top Tip: Use the leftover pulp in oats, smoothies or in baking. I made a Kale smoothie with mine.

Ingredients

2 cups desiccated coconut

4 cups water

1 tsp vanilla essence (optional)

1/3 cup maple syrup (optional)

50 g dates (I use the Trumps pitted dates bar)

Method

1. In a blender, add coconut, water, vanilla, maple syrup and dates.

2. Blend on the highest speed for 2 minutes.

3. Strain the liquid over a large bowl through a nut milk bag or a clean old t-shirt. I used a t-shirt. With a spatula, press the pulp and get as much liquid through the cloth as you can. You can also gather it up and give the pulp a good wring like you would a towel.

4. Pour your milk in a jug and it will stay fresh in the fridge for up to five days.