Homemade Coconut Chocolate Milk

• Produce

  • 2 1/2 tbsp Cacao powder, raw

• Baking & Spices

  • 1/3 cup Coconut palm sugar
  • 1 Pinch Salt

• Nuts & Seeds

  • 8 oz Coconut, Unsweetened Dried Flaked

• Liquids

  • 4 1/2 cups Water, HOT

• Other

  • 1 teaspoon Sunflower Lethicin
  • ½ teaspoon vanilla bean paste or extract

Found on thekitchenmccabe.com

Description

Ingredients

• 8 ounces Unsweetened Dried Flaked Coconut
• 4½ cups Hot Water
• Pinch of Salt (I use Himalayan Pink)
• ⅓ cup Coconut Palm Sugar (can use maple syrup as well, start with ¼ cup and add to taste)
• 2½ tablespoons Raw Cacao Powder
• ½ teaspoon Vanilla Bean Paste or Extract
• 1 teaspoon Sunflower Lethicin

Directions

• Place the flaked coconut in a high speed blender (I use a Vitamix) and cover with the hot water. Cover with the lid and let sit for 10 minutes so that the coconut flakes can soften.
• Blend the coconut and water for 1-2 minutes on medium/high speed, or until the coconut is completely broken down and mixture appears smooth. Let mixture sit for another 10 minutes, or until it has cooled a bit.
• Place a piece of muslin over a large bowl, with the fabric hanging over the sides (you can also use a nut milk bag). Pour the coconut mixture into the muslin.
• Gather up the ends of the fabric and let the coconut milk run through it into the bowl. Squeeze the muslin pouch to extract all of the coconut milk that you can from the coconut pulp. Discard the coconut pulp or save it to make coconut flour.
• Add the salt, coconut palm sugar, cacao powder, vanilla, and sunflower lethicin to the bowl of coconut milk and whisk until ingredients are dissolved and mixture is smooth.
• Pour into a seal-able container and place in the refrigerator.
• Serve chilled! Give the mixture a good shake before serving, since ingredients may settle.