1 young coconut
*straining is optional
1. Open young coconut drain into blender, add dates. Remove coconut meat, add to blender. Make sure there are no shell bits. Zap all ingredients. If mixture is to thick add a little filtered water.
2. Open cheese cloth over bowl securing with rubber band. Be sure to leave some slack in the middle of the cheese cloth, pour mixture into cheese cloth. Let mylk drain through cheese cloth. When all liquid has drained, squeeze pulp* to make sure all liquid has been removed. Trust me you want ever drop!!!! Funnel into clean mason jar and put in refrigerator.
Prep time: 5-10 minutes
Yields 2 1/2 to 3 cups
Keeps for 3 days
If you don't know how to open young coconuts go on YouTube. I had no idea how to open them and found some wonderful videos there.
I find my young coconuts in the Asian and Indian supermarkets up the street from my house, I am luck I have both so if one doesn't have it I am sure the other will.
*Also save the pulp! You can dehydrate it, use it to make raw cookies etc.