While it is possible to use a nut milk bag, I prefer using a Green Star juicer, especially for larger batches.

Use the fine mesh screen for the coconut milk.

Initially, the end piece is inserted, though not tightly. Just tighten it enough to hold it in place. Once pressure begins building inside the juicer from the pulp, the end piece needs to be removed. Another option is to start without the end piece inserted. The initial pulp should then be put through the juicer again, as it will still contain liquid.

Turn the juicer on. Begin pouring the room temperature blended coconut mix into the juicer. If blended fine enough, the mix will move through the juicer on its own.

Note: A warmer mix works better than a cold mix. If the mix was stored temporarily in a refrigerator, consider warming the mix in a dehydrator.

The coconut milk should begin pouring out of the juicer.

When the pulp begins coming out the end, remove the end piece. If the end of the juicer begins wiggling remove the tip immediately. A build up of pressure can damage your juicer.

The pulp should be fairly dry with not much remaining flavor. A second pass of the pulp may produce some liquid, but far less than the first pass. You can decide if a second pass is worth your time.

The end result of this process is a delicious and sinfully delightful fresh coconut milk!

It is wonderful on its own, as well as in smoothies, sauces, and whatever else your imagination and taste buds can come up with.

Enjoy!

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