Can’t do dairy? Creamy and nutritious coconut milk to the rescue!
But did you know that most store-bought coconut milk contains additives like guar gum, carraggeenan and the who-knows-what-catch-all: “natural flavors”?
And that the linings of the coconut milk cans or cartons may contain the chemical Bisphenol-A?
Good news: You can make your own coconut milk – quickly – with just a few nonperishables kept on hand in your pantry.
START WITH SHREDDED COCONUT
My preference is 100% Organic Shredded Unsweetened Coconut from Let’s Do Organic, and I purchase it by the case from Amazon. TIP: Using their subscribe & save option saves money and you can adjust the delivery frequency at any time.
A very handy kitchen appliance for this technique is a high-powered blender like a Vitamix or Blendtec. (A standard blender will also work but take care not to overheat the motor.)
HOMEMADE COCONUT MILK TECHNIQUE
Place 1 cup shredded coconut with 1 cup very warm filtered water in pitcher of blender and allow to soften for 15 to 30 minutes.
Add another 1 cup filtered water and blend the coconut milk until well-combined, possibly as long as 5 minutes.
IMPORTANT: If using a standard blender, proceed carefully, resting in one-minute intervals, so as not to overburden the motor.
For a little added sweetness, you may choose to blend in 1 or 2 dried dates.
EXTRA BONUS FROM HOMEMADE COCONUT MILK: COCONUT FLOUR!
After straining the coconut milk, the resulting pulp can be dehydrated/dried in a 150 degree oven and used as coconut flour for gluten-free/grain-free baking!
This recipe created approximately 1/2 cup coconut flour.
Do you make your own coconut milk?