I was so disappointed to learn that an additive to most non-dairy milks is dangerous for consumption. Even in the organic milks at Whole Foods. While milk isn’t a regular part of my diet, I do like to use it in some recipes. The additive is Carrageenan and is a red seaweed known to cause inflammation…which we know isn’t good for our body! Take a look at the link to Dr. Weil’s article on the stuff.
I found this recipe to make Coconut milk at home. It’s super easy! Thanks to My Whole Food Life!! http://mywholefoodlife.com/2014/03/11/homemade-coconut-milk/
Homemade Coconut Milk
All you need is 3 ingredients. Only 2 if you want to omit the sweetener.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 3-4 cups milk
So easy, you will never need store bought again!
- 1 cup unsweetened shredded coconut
- 3 cups water
- 2 medjool dates pitted (optional)
- 1 tsp ground vanilla bean or vanilla extract (optional)
- In a blender, combine the coconut and water and blend for 2 minutes.
- Set a fine mesh strainer on top of a bowl.
- Set a cheese cloth over the fine mesh strainer.
- Pour the blended mixture onto the cheesecloth.
- Once you see a lot of milk in the bowl, you can gather the cheesecloth up in your hands and squeeze the excess milk out.
- Keep squeezing until all the milk is in the bowl.
- If you would like to add vanilla or dates for sweetness, pour the coconut milk back in the blender with the dates and vanilla, and blend for 1-2 minutes.
- Pour into a jar. I like to use glass mason jars.
- The leftover “pulp” can be dried out and used as coconut flour.
- To dry out the pulp, set the oven to 200 and cook for 2 hours.
- Then blend into a fine powder.
- Store the pulp in the fridge.
The coconut milk needs to be stored in the fridge. Use it within 3-4 days. NOTE: This coconut milk will not be able to replace the full fat canned coconut milk, but it can replace all boxed coconut milk. It’s just not thick or rich enough to take the place of the canned coconut milk.