Coconut Milk

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Coconut Milk

If you need to give up dairy to address your health issues, relax. You won’t be missing out on the experience of the dairy-filled foods you love. Nut milks are an excellent alternative, as are nut cheeses. I like the taste of them better than that of most dairy milks, actually.

The nut milks you buy in the store often contain sweeteners, fillers, and preservatives. It’s much healthier and less expensive to make your own nut milks, and they taste better too.

I’d start with coconut milk. Cashew milk, almond milk, and walnut milk require soaking before you make them to remove the enzyme inhibitors and anti-nutrients. Coconut milk only asks for hot water, shredded coconut, and a high speed blender.

Coconut Milk

  • Servings: 7
  • Time: 5 min
  • Difficulty: easy
  • Print

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Ingredients:
7 cups hot water
2 cups organic, unsulphured, unsweetened coconut flakes or unsweetened shredded coconut

Directions:

Put the hot water in a high speed blender with the coconut flakes. Cover the blender with a cloth to protect yourself from splatters and process for about 15 seconds on high. Turn the blender off and let the milk sit for a couple minutes, then blend on high again for about 50 seconds. Strain the milk into a large container (I use a big, wide-mouth measuring cup) using a mesh strainer. Discard the pulp or use it in crackers or cookies. Pour the coconut milk into glass containers and store it in the refrigerator. Shake before serving.

Coconut milk keeps well in the refrigerator for several days. When it starts to go bad you will smell it changing, just like regular milk. It’s so good, though, you probably won’t have the chance to see how long it lasts. Use it in smoothies, soups, sauces, on cereal, by itself — everywhere you would use milk or cream.


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