Making your own coconut milk isn’t as hard as you may think – and it’s even better for you than traditional dairy milk.
Of course, you could just go to the store to get a can of coconut milk, but the taste simply is not the same. The texture and consistency is also much thicker than making your own coconut milk.
Contrary to popular belief, dairy milk is not a very great source of calcium, and actually increases fracture risk when consumed on the daily. Dairy milk also contains lactose, which doesn’t digest properly, and it is packed with saturated fat and cholesterol, which clog the arteries and veins.
Coconut milk, on the other hand, is loaded with natural nutrients like vitamins C, E and various B vitamins as well as lauric acid. Lauric acid is beneficial, because it possesses fat-burning, anti-microbial, anti-bacterial, and hormone-balancing properties. It also contributes to healthy levels of HDL cholesterol.
Using coconut milk in place of dairy products like butter and milk will also help support healthy cholesterol levels. It is also naturally high in calcium, and has an alkaline effect on the body so that your bones will not be stripped of precious alkaline minerals that normally help support and strengthen the bones (such as calcium).
– 1 cup coconut flakes (unsweetened and sulphate-free) or 1 mature (brown) coconut
– 1 cup filtered water
1. If you’re using the coconut flakes, let them sit in 1 cut of filtered water for 1-2 hours.
2. Blend the coconut and soaking water on high in a high-speed blender like the Vitamix.
3. Strain the milk in a nut-milk bag into a large bowl. Store coconut milk in fridge in an air-tight glass jar. The milk should last 1 week.
1. If you’re using a mature, brown coconut, crack it open and extract the coconut meat. Depending on the size of the coconut, you may need to add more or less water once you start blending.
2. Place all of the coconut meat into a high-speed blender like the Vitamix, and add in the coconut water from the coconut, as well as a bit more water to fully cover the coconut meat.
3. Blend on high, and then strain in a nut-milk bag into a large bowl. Store in the fridge in an air-tight glass jar. The milk should last 1 week.
*Note: The coconut fat may settle on the top once refrigerated – you can let the milk come to room temperature, or you can re-blend before using. Alternatively, you can also take off the fat layer and enjoy a fat-free coconut flavoured beverage.