Hello, I’m Candice

Welcome to my blog. I am a traveler, eater, food creator, and professional Chef.

Leche de Coco (Coconut Milk)

Leche de Coco (Coconut Milk)

Have you ever had fresh Coconut milk? It’s so delicate and delicious, but yet so laborious. If you make it my grandma’s way, it involves waiting for a Coconut to either fall from the tree or be close enough for you to reach and pull it down yourself. Next you have to have a machete, a special station set up to hack at the Coconut., and something to catch the water once you finally crack it open. Next you have to have the patience to scrape all the white meat from the shell. Finally the process of actually making the milk starts. Phew! This recipe helps shorten those steps for us who either don’t have the tree, machete, etc etc, or simply just don’t have the time.

Leche de Coco (Coconut Milk)

Yield: 3 Cups


  • 2 Cups shredded, unsweetened Coconut

  • 3 Cups Water (add a little more for a lighter taste)

  • 1 tsp Salt

Optional Add-Ons:

  • Sweeteners (sugar, honey, etc)

  • Cocoa or Strawberry Powder

  • Mint, Cinnamon, Vanilla, etc


  1. In a blender add Coconut, Water, and Salt. Allow the Coconut to soak for at least 20 minutes. Then cover and blend for about 2-3 minutes, or until fairly smooth.

  2. Using a large bowl or serving container lined with a nut milk, fine mesh strainer, or double folded cheesecloth. Strain the Coconut liquid, reserve the leftover pulp for baking, desserts, or my Polvo de Amor (Candied Coconut).

  3. Serve cold or hot. You can use this for baking, oatmeal, coffee, etc. It also freezes well, just make sure you stir before you use.

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