Rose Coconut Milk


I had developed and served this recipe at the Beauty Chef x Take Care Shop event, where we handed out seconds (and even thirds) to impatient hands—it was a hit to say the least. As promised to the attendees and as a treat for readers, here's the recipe below . . .

Rose Coconut Milk


1 can of BPA-free coconut milk

2 tablespoons of rose petals

2 tablespoons of coconut sugar or raw honey or stevia to taste

1 tablespoon of pitaya powder, optional but provides a fruitiness & cheery pink hue

1 tablespoon of Beauty Chef Hydration, optional but balances electrolytes and provides minerals

1 tablespoon of Tocos, optional but provides a creamy vanilla flavour


I. Place all of the ingredients in a high-speed blender like a Vitamix to blend on high.

II. Place a strainer on the mouth of a large 20-ounce jar and pour the milk into the jar through the strainer. This ensures that it's smoothy and creamy, without any bits of hardened coconut cream or rose petals.


Refrigerate before serving. It says fresh in the refrigerator for up to 5 days.

For more similar recipes & a guide to holistic health, order a copy of my book The Thirlby!