I always used to take the shortcut on coconut milk, aka, Bought Canned Milk, but this was because I believed that I had found a brand of tinned coconut milk that was BPA free, aka AYAM.
It is not.
So rather than pump toxins into my lovely, clean, healed kids, I have started making my own coconut milk, and it is tastier and cheaper. Why did I not do this earlier??
Oh yes, because I was busy making every other ingredient, ha ha! Well I am a lean, mean, condiment-making machine these days, so what's one more thing?
Anyway, I won't muck around with words, here is a recipe for coconut milk!
2 cups Organic dessicated coconut (make sure its free of sulphites! Organic should always be sulphite-free, If its not, I expect you to shout at the shop owner for allowing such a travesty.)
4 cups Hot filtered water
Put the hot (not boiled) water and the coconut into a blender, and blend on a high speed until nice and creamy.
Strain through a muslin cloth into a glass storage jar. You will need to use your hands to squeeze the liquid out.
Store this liquid in the fridge for 3 to4 days.
Tip: you can also strain your coconut milk through your masticating juicer, which will leave you with a nice dry pulp, and a jar of coconut milk. You can dry this pulp out in a dehydrator, grind it in your blender, and then use it as coconut flour!
I take a ball mason jar half filled with coconut milk down to my favourite cafe every day. I just hand them the jar. They make me a fabulous Flat White coffee and only charge me for the espresso.
I also add kefir grains to my coconut milk and make Coconut Milk Kefir. It gets fizzy and weird when it ferments, but mix it into a smoothy and your tummy will thank you!
I ALSO make coconut yoghurt, using a starter. I ferment it in my dehydrator on 35C for a day, and then I blend it together with a teaspoon of gelatin and a teaspoon of honey, and it sets nicely in the fridge.
Coconut milk is a wonderful, wholesome alternative to dairy, and if you make it yourself, you know what's in your food.