June 8, 2019

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Coconut Milk

March 10, 2018

 

Here's an easy way to make your own coconut milk.  Now I know you can buy it in a can, but it generally has guar gum in it and that's not something that should be part of a healthy diet.  It's an additive that makes the milk thick and creamy, for less money.  Maybe the producer sees that as a positive thing, but it's definitely not a positive thing for us.  I want real food, not a cheap imitation.  Real health does not come from fake food.  Besides, you don't want something that's been in a can, sitting on a shelf for who knows how long.  I've made coconut milk from fresh coconuts, and truly that's the best and most nutrient dense option, but that's more labor intensive.  We're all busy, so anything that can be made quickly is a win in my book.  While not from a fresh coconut, this is a high quality alternative.    

 

Coconut Milk

 

  • 2 cups Organic Coconut Shreds or Flakes.  *See notes below.

  • 3 cups Hot, non-chlorinated water.  Water should be very hot, almost boiling.

 

1.  Place coconut shreds and water in a blender. 

 

2.  Blend for 1 minute.

 

3.  Strain mixture through a nut milk bag, or colander lined with a kitchen towel.  It's nice to store milk in a mason jar, but awkward to try to strain milk into a mason jar.  I find it easier to strain milk into a container with a large opening, such as a 4-8 cup pyrex glass measuring dish, then pour into a mason jar, if desired, to store.

 

4.  At this point it will be too hot to handle.  I like to suspend coconut shreds over a container and let it drip and cool until it's comfortable to touch.  You can either hang nut milk bag from a kitchen cabinet knob, or place towel lined colander over the container.  

 

5.  When the coconut is cool enough to handle, wash your hands and squeeze the coconut in the bag or towel until you have gotten as much milk out of it as you can. 

 

6.  Repeat for lite coconut milk, using 2 cups of water this time, instead of 3.       

 

5.  Store in the fridge for up to a week.  It can also be frozen.

 

 

NOTES

 

Make sure the coconut you use is full fat, not sweetened and the only ingredient is coconut.  Some brands de-fat the coconut.  Don't buy that kind.  You want all that healthy, creamy, coconut fat!  

 

The remaining pulp can be dehydrated and ground to make coconut flour.  

 

 

 

 

 

 

 

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