Since coconuts are being irradiated and I do not have time for the laborious process of preparing a whole coconut anyway, I make my coconut milk out of organic shredded coconut. No need to soak the coconut overnight. You simply put 1 cup of unsweetened shredded coconut in a blender with 3 cups of pure water. Blend for a minute, let sit a couple of minutes and blend another minute. Pour the liquid in a nut bag that has been placed over a jar or quart sized measuring cup. Squeeze the bag tight to get out all the liquid and coconut cream. Put the milk back in the blender, add a pinch or two of high mineral salt, 2 teaspoons vanilla extract, 2 tablespoons of raw honey, 1 to 2 tablespoons of raw cacao powder and blend a few seconds to mix well. Pour into a jar and refrigerate. The cream will rise to the top. You can gently break it up with the tines of a fork. Save the leftover coconut to make delicious raw cookies. You can substitute carob in the place of cacao if you prefer.
The benefits of coconut are almost endless. Coconut kills viruses, bacteria, parasites and fights candida while cleansing the intestines and colon. Coconut is rich in lauric acid a medium chain fatty acid also found in human breast milk. Lauric acid is a natural saturated fat easily utilized by the body to boost energy and protect the heart by reducing bad LDL cholesterol and increasing good HDL cholesterol.
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