3tablespoonscoconut oil(or other suitable fat - optional)
Instructions
Grind coconut as fine as possible in a blender or spice grinder.
Add about ¾ cup water and blend well for about 1 minute.
Add the remaining amount of water, sweetener, vanilla and salt. Blend well.
Store any excess in a closed container in your refrigerator.
Notes
Vitamix: I used my Vitamix to make this milk (here is a link to where to get it on Amazon). You will obviously get a smoother result by using a high-powered blender like the Vitamix. Now, this is not as creamy as the store-bought stuff, but with no 2-hour cooking time and the amount of money you can save, this completely fits the bill for me.
Sweetener: Although xylitol is great for a candida-friendly version, stevia is as well, and stevia is also a great AIP option - read this post on How to Use Stevia. If you wish to use stevia, then use 7/8 cup shredded coconut, and use 10 1/2 scoops (each scoop is 1/32 of a teaspoon) of stevia extract as your sweetener. You can leave the vanilla and salt the same. I didn't work on an unsweetened version. For that, use the stevia option measurements without adding the vanilla and stevia, of course :-).
Coconut Oil: Coconut oil or another fat will add to the fat content of your milk. Coconut is so full of fat I didn’t find this necessary but it would be a nice addition.