Our homemade cucumber coconut milk is super refreshing and one of the simplest recipes you'll come across this year. Great for flushing out toxins in the body and packed with vitamins (A, B & C) and minerals (magnesium, potassium and silicon) we like to enjoy ours straight up (preferably chilled). If you're feeling adventurous, you can also use it as a base for chia seed puddings and porridge or instead of milk with your morning Qnola granola.
2 - 3 cucumbers
1 cup water (if you don't have a juicer)
1 1/2 cups fresh almond or coconut milk (preferably homemade)
1. If you have a juicer, juice the cucumbers until you have 1 cup of juice. If you don't have a juicer, grate the cucumbers and blend them on a high speed in your blender.
2. Once the cucumber has broken down completely, pour the juice through a sieve or muslin cloth into a jug.
3. Blend 1 cup of cucumber juice with your choice of milk.
4. Add chopped mint to taste and enjoy!