featured, Recipes

Coconut Milk Three Ways

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I use a lot of coconut products: oil, cream, butter, shredded, water.  All add great additions to any dish whether sweet, savory or spicy, but none reign quite as supreme in my book as coconut milk.  I use it a fair amount.  It is rich, creamy, and has a very similar mouthfeel to cow’s milk.  I use it for coffee, smoothies, and even sauces.  It is a staple in my kitchen. 

Although, it can be found in most markets, I like making my own so I can control the ingredients.  It is relatively quick to make (less than ten minutes from start to finish), and tastes better than store bought.  Plus, homemade means I can add any flavorings I want, and omit any yucky stuff I don’t want (like oils, gums, sugars, and stabilizers).  

Below are recipes for a standard, plain coconut milk which goes with just about anything from sweet to savory; chocolate milk – perfect addition to coffee (instant mochas!), smoothies, or just on its own in a glass; and a spiced coconut milk that pairs well with black tea, as a base for spiced hot chocolate, or heated up as a soothing nightcap.  Can’t go wrong with any of them.  All are unsweetened, but sweetener of choice can be added if desired.

Ingredients

Plain Coconut Milk

1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;

1 ¾ cups water;

pinch of natural Salt: rich in various minerals

Chocolate Coconut Milk

1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;

1 ¾ cups water;

2 tsp. raw cacao: high in antioxidants to combat oxidation;

pinch of natural Salt: rich in various minerals

Spiced Coconut Milk

1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;

1 ¾ cups water;

½ tsp. turmeric: contains curcumin which is anti-inflammatory;

½ tsp. ground ginger: gingerol, an active compound in ginger can ward off bacteria;

½ tsp. ground cinnamon: has antimicrobial properties;

pinch of natural Salt: rich in various minerals

Directions (for all three varieties)

Bring water to a simmer.  Water should be hot, but not boiling.  Place coconut in a high-speed blender. 

Pour water over coconut and let sit for 2-5 minutes.  Add salt and all additional flavorings (if using). 

Place lid on blender and blend for 1-2 minutes (tilt lid or remove cover to let heat escape), or until a smooth consistency is reached.  Strain through a nut bag or fine mesh cheesecloth into a medium-sized bowl or jar, making sure to squeeze as much milk out as possible (caution: milk will be hot).  Store coconut milk in a lidded bottle or jar in the refrigerator.  Once refrigerated the coconut milk will separate.  Just shake before serving to combine.  Will keep for 3-5 days.  

– Progress, Not Perfection –

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