Serves: 4
Total Calories: 210
Yield: 2 1/2 cups

2 1/2 cups very hot water
1 1/2 cups unsweetened shredded dried coconut, unsoaked

Equipment:
measuring cups
blender
large bowl
fine-mesh strainer or mesh bag
rubber spatula

Put 1 1/2 cups of the water and the coconut in a blender. Process on high speed until smooth. Add the remaining cup of water and process on high speed until smooth. Let sit for 5 minutes. Put a fine-mesh strainer over a large bowl and pour the coconut mixture through it. Stir and press the pulp with a rubber spatula to extract as much milk as possible. Discard the pulp. Alternatively, use a mesh bag to strain the milk. Stored in a sealed container in the refrigerator, Coconut Milk will keep for 5 days. It tends to separate, so shake well before using.

Light Coconut Milk: Add 1/2 cup of additional hot water.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 135

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
almond and sunflower seed cereal
granola
multiseed porridge
muesli
whole oatmeal
ground seed mix
hemp milk
almond milk
coconut milk
cashew milk