Homemade Coconut Milk Recipe
Homemade coconut milk is really easy to make using coconut flakes, a blender and sieve and cheesecloth. Coconut milk is commonly used in Thai dishes and of course a staple if you follow the Paleo diet. I read on Chris Kresser's blog that many brands of canned coconut milk can include Bisphenol - A which is a chemical commonly found in reusable drink containers and certain canned foods. This chemical which is harmful to us, can leach into foods that are acidic, salty or that fatty and can cause all sort of health issues.
I like coconut milk because according to NutritionData.com, coconut milk has very little sugar of any kind – including fructose.
To make Homemade Coconut Milk you will need:
4 Cups of water
1 coriander
cheese cloth
2 cups of unsweetened coconut flakes ( Let's Do Organic is a good choice)
Norpro 367 Natural Cheese Cloth
$6.11
Norpro
Edward & Sons Trading Co Coconut Flakes, Og, 7 Ounce (Pack of 12)
$47.55
Minor Music
Instructions:
- Heat water until hot (don't let it boil)
- Add shredded coconut and water to a blender
- Blend on high for several minutes until thick and creamy
- Pour through a coriander to filter out the coconut pulp. Then squeeze through a cheesecloth to get rid of the smaller pieces of coconut.
- Use right away. Coconut milk will keep for 3-4 days if kept in the fridge.
If you absolutely have to buy canned Coconut milk look for Native Forest Organic Coconut Milk. That brand does not leech
Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)
$29.88
Native Forest
Interesting Facts:
- Substituting regular oil with Coconut Oil decreases the amount of abdominal fat (belly fat) according to a 2009 Journal Lipids study.
- Coconut Oil shows an increase in HDL "good" cholesterol levels.
- Coconut oil helps boost metabolism, increases energy, decreases desire for more food consumption, reduced body weight and lower body fat mass.
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Smells Good!
