In spirit of Valentine’s Day, I’m sharing a recipe for creamy, dreamy blueberry-infused coconut milk made from two vegan ingredients— all in a matter of minutes!
I started trying to eat more blueberries after learning some information about their extreme health benefits from the fabulous, plant-based legend Dr. Michael Greger— the creator of NutritionFacts.org. My personal favorite health-boost is the HUGE amount of antioxidants in the little purple-blue powerhouses.
Personally, I like to buy frozen blueberries in bulk (they’re cheaper, last longer, and are just as tasty!). From my freezer I like to snack on them and also thaw and add to cereal and use in recipes— like this gloriously-colored Blueberry-Coconut Milk.
A combination of blueberries and coconut cream gives this vegan drink a luxuriously creamy base and a perfectly tangy finish.
A little coconut-y foodie hack I’ve learned through my years in the kitchen is that coconut cream, full fat coconut milk, and light coconut milk have the same main ingredients. If you want to make a some “full fat coconut milk,” simply add more water to coconut cream. This helpful article from MommyPotamous explains all things coconut-conversion related!
Let me know if you try this easy Blueberry-Coconut Milk recipe by commenting below or tagging me in your posts on Instagram @cookwithcourt!Print Recipe
A creamy, dreamy blueberry-infused coconut milk perfect for sipping by the glassful and pouring in cereal, oatmeal, and all other things!
- 1/2 cup coconut cream (only the solid portion)
- 3 cups blueberries (I used frozen)
- 3 cups water
- pinch salt
Blend coconut cream, blueberries, water, and salt in a high speed blender for about a minute.
Using a strainer and a nut-milk bag, cheesecloth, or old kitchen towel— strain liquid to remove chunks of blueberry skin and seeds. Repeat process, if desired.
Store in an airtight container in the refrigerator for up to a week (if it lasts that long). Enjoy!