Raw Pumpkin Spice Coconut Milk

The pumpkin flavored goodies are out in full force.  My Mom even pointed out to me that the entire Trader Joes ad has a complete section of just pumpkin goodies.  Yep...and the cult status Starbuck's Pumpkin Lattes have already been here for 2 months as well!  I wouldn't touch one with a 10 foot pole...but not because it is pumpkin, rather because the mix is filled with artificial things and dairy.  There are vegan commercially made pumpkin coconut milks, or other non-dairy milks out there that would make a little better pumpkin spice latte, but they still have all of the sugar and some things that I would rather not drink in them. Which got me to thinking, why not make my own version of spiced pumpkin milk?

Raw Pumpkin Spice Coconut Milk
Makes 4 cups

2 cups fresh young coconut meat*
2 cups coconut water filtered water (depending on how thick you want it)*
1/4 cup maple syrup (or raw coconut nectar or your choice liquid raw sweetener)
1 tsp maple extract (optional
1 Tbsp cinnamon
1 small chunk fresh ginger (or 2 tsp dried)
1 tsp cardamom
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp sea salt
1 1/2 cups chopped raw pumpkin**

Add the coconut to a high speed blender, and blend until it is very fine, and starts to become liquid (like coconut butter).  Add all other ingredients starting with just 2 cups of water and blend for 1 minute until smooth, adding more water until you reach your desired consistency (I like mine thick, so I didn't add much more.  Strain if desired, or if you have chunks of pumpkin, but I like it as is).

*If you don't mind this not being raw, you may use 4 cups coconut milk in place of the coconut meat and water.