Coconut milk is extremely easy to make in the comfort of your own kitchen. It is a great alternative to almond milk or dairy. It is made from dried coconut flesh. The coconut milk you pick up in the store may seem like the easier option but “getting your health chef on”, in the kitchen and making your own will benefit you in the long run. Cans are lined with BPA (unless stated) and contain guar gum which is made from legumes and can be difficult for some individuals to digest.
You can use coconut milk in curries, smoothies, baking; soak gluten-free oats overnight in coconut milk, chia pots and pancakes. Homemade coconut milk is rich in lauric acid (medium-chain fatty acid, good fats), vitamins C, E, B as well as iron, selenium, calcium, magnesium and phosphorus.
What you will need:
2 cups Unsweetened Desiccated Coconut
4-5 cups Hot Water (not boiling)
Method:
- Heat water in a saucepan till it is hot but not boiling.
- Pop desiccated coconut in a large bowl and pour in hot water. Allow to soak for 20-25 minutes.
- Add all the mixture into a food processor or blender (you may need to do this in two batches) and blitz the mixture until creamy and frothy.
- Strain the coconut milk mixture. I used a strainer or you can use cheesecloth, it allows the liquid to pass through and saves the coconut pulp. Add the pulp to pancakes or smoothies.
- Pop the liquid into a large jar or bottle. It will last about 3-4 days in the fridge.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch
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