Canna-Coco Milk


64 ounces coconut milk (not low-fat or light!)

½ gram kief



Set a large double boiler on the lowest setting possible. Add coconut milk and kief. Gently stir with a whisk to incorporate. Let this mixture heat on the lowest setting for one hour, keeping a close eye out for scalding (if this happens, remove periodically from heat). Don’t worry about the skin that will form across the top, it will be strained out. After one hour, place a fine mesh strainer over a large glass bowl (or 64 ounce Mason jar) and strain the canna-coconut milk.

Be sure to label your canna-coco milk and store in the fridge. Use within a week.


By Nora Mounce

Emerald contributor since January 1970


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