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1 1/2 cups organic shredded unsweetened coconut
1 tsp vanilla extract, or 1/2 of a vanilla bean scraped
4 cups filtered water
1 Tbsp raw or Manuka honey (or you could use a few pitted dates)
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Pour the desiccated coconut and hot water into the container
Let it stand for 2 hours minimum, allowing the coconut to soften and the water to cool.
Then start on low level 1 for 3 seconds slowly increasing to high speed for 30–60 seconds
Strain mylk into a wide mouth jug, using a nut E3Live milk bag or a few layers of muslin cloth. (Do not throw out the pulp) you can make flower out of it
Use your tropical delight in, smoothies, cereals, soups – or even make yoghurt!
The mylk should keep for 3–4 days in the fridge.
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COCONUT MILKCoconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia. It is packed with B- vitamins and minerals. It comes in full-fat (regular), lite and organic blends. I have tried many brands and so far I like Thai Kitchen best for my own uses (I am not being paid or reimbursed for promoting Thai Kitchen brand coconut milk)!
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| Regular or Full-fat |
Full-Fat Canned Coconut Milk:
Decades ago, this was a hard-to-find specialty Asian ingredient. Now almost every grocery store carries it. Look for it in the ethnic section of your local grocery store, or online. Good brands will have a thick cream that separates and rises to the top. The more separation and thicker cream, the better the product.
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| Lite |
Lite Canned Coconut Milk:
Lite coconut milk is simply full-fat with water added to it. You can save money when you want lite coconut milk by making your own. Just use one part full-fat canned coconut milk with two parts water. Lite coconut milk may be used in recipes as a substitute for half and half, but lite coconut milk isn’t quite as rich.
Note: Lite coconut milk will not separate to give you fluffier coconut cream that you get using full-fat.
Coconut Milk Beverage:
Do not confuse this low-fat milk-like drink with canned coconut milk. Coconut milk beverages are made from coconut water.This is the clear liquid inside coconuts (fruits of the coconut palm). This is a milk alternative, and should be used as such for drinking or in recipes. It is sold in cartons in the refrigerated section or with other shelf-stable milk alternatives. If you are frugal, you can make your own by simply adding water to full-fat coconut milk. Coconut milk beverage can be used as a substitute for low fat or whole milk in a 1:1 ratio.
So what can you do with canned coconut milk?
This creamy goodness is perfect for everything from dinners to desserts. You can whip it into a non-dairy mousse, or create meat and fish marinades recipes. Coconut milk is so versatile!
You can empty a can of full-fat into a larger jar (like a mason jar) and put it in the fridge to chill. Use a fork to lightly whip or blend into a fluffy consistency. Although the ‘fluff’ won’t last long but it works well as a topping or sauce for desserts – again dairy free and artificial ingredient free.
I use coconut milk (full-fat) in my coffee all the time. It’s wonderful. I’ve made french toast (substituting lite coconut milk for regular milk) and no one knew the difference. I know it’s very high in fat but it has NO artificial ingredients, dairy-free.
So what can you do with canned coconut milk?
This creamy goodness is perfect for everything from dinners to desserts. You can whip it into a non-dairy mousse, or create meat and fish marinades recipes. Coconut milk is so versatile!
You can empty a can of full-fat into a larger jar (like a mason jar) and put it in the fridge to chill. Use a fork to lightly whip or blend into a fluffy consistency. Although the ‘fluff’ won’t last long but it works well as a topping or sauce for desserts – again dairy free and artificial ingredient free.
I use coconut milk (full-fat) in my coffee all the time. It’s wonderful. I’ve made french toast (substituting lite coconut milk for regular milk) and no one knew the difference. I know it’s very high in fat but it has NO artificial ingredients, dairy-free.
A Few Of The MANY USES for Coconut Milk:
Salad Dressings –
lo-cal (MY creation)
1/3 C. Lite coconut milk
1/4 Tsp. Dried Italian seasoning mix
1/4 Tsp. Dried garlic
Salt and pepper to taste.
This makes enough for one salad and it’s 50 calories using the lite coconut milk.
It’s easy and you can experiment with your favorite seasonings! I’m going to make poppy seed dressing using lite coconut milk for a fruit salad.
Coconut milk has such a light fresh flavor and aroma and it lends itself nicely to many other flavors so experiment away!
There are so many recipes coconut-milk-based salad dressings available to choose from!
Braising –
Coconut milk may not be the first ingredient you associate with meat, but it actually adds a sweet, delicious touch to the meal. Mix about ½ cup of coconut milk into the liquid of braising meat or chicken. The milk absorbs the flavors of the dish and makes a creamy, full-flavored sauce.
Smoothies, Dairy Free –
In smoothie recipes you can replace the dairy called for with coconut milk! Coconut blends well with most all whole fruit and veggies. Recipes and ideas for dairy-free smoothies is endless!
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| Yummy Ice cream! |
There are many super-easy recipes available online for using coconut milk to make ice cream!
Cereal –
Use a combination of coconut milk and dairy or soy milk to enliven your everyday breakfast cereal. Try a ratio of roughly 2 parts dairy or soy milk to 1 part light coconut milk for a hint of sweetness and a surprisingly nice hint of nutty essence.
Lite Coconut milk can be substituted on a 1 cup to 1 cup basis with regular milk, soy milk, almond milk or rice milk.
Full-fat coconut milk can also be substituted on a 1 cup to 1 cup basis with whipped cream. When done in this fashion, also add about ½ tsp of vanilla extract for every cup substituted in this manner – sweeten to taste with any sweetener.
| 154 calories | 1.4g protein | 15g fat (13.2g saturates) | 3.4g carbohydrate |
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Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.
MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. This does not exempt them from contributing to heart disease – they are still a fat – but they have a different effect than saturated fats.
The link between excessive consumption of dietary saturated fats and coronary heart disease (CHD) is well established. Because of coconut milk’s high content of saturated fatty acids, it is still seen as a food that should be consumed in moderation.
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Related Product Comes Here….
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As a nut/seed milk palate idiot I have always been fascinated with Coconuts and Coconut Milks/Mylks.
I invite you to read the factoid tab above as there are lots of meaty nuggets for you to digest and as it turns out you will be totally blown away with the difference between boxed coconut milk and cannedA note about homemade coconut mylk: because there are no emulsifiers or thickening agents – such as gums, carrageenan – homemade coconut milk is generally thinner than your canned variety and will separate on standing (the coconut milk fat will float on top). Just give it a good shake or a blend before you use it and I find glass bottles the best to store your white lightning in.
- 1 1/2 cups organic shredded unsweetened coconut
- 1 tsp vanilla extract, or 1/2 of a vanilla bean scraped
- 4 cups filtered water
- 1 Tbsp raw or Manuka honey (or you could use a few pitted dates)
- Add the coconut to the water and soak for 1-3 hours.
- After a few hours add the vanilla and honey to the liquid, stir, and then place half of the mixture into your Vitamix
- Mix on high for a few minutes. I found that I had the best results mixing for a minute, letting it sit to settle for a minute, mix for a minute, repeat until it is creamy/frothy and mixed well.
- Strain the liquid through a fine strainer (use a rubber spatula to push through gently).
- Repeat with the second half of the liquid. Store in the fridge and use as needed. You might need to shake before using[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][br]
- Alternate Idea:
- Pour the desiccated coconut and hot water into the container Let it stand for at least 2 hours, allowing the coconut to soften and the water to cool.
- Then start on low level 1 for 3 seconds slowly increasing to high speed for 30–60 seconds.
- Strain mylk into a wide mouth glass bottle or container, using a nut E3Live milk bag[br]
- Use your tropical delight in, smoothies, cereals, soups – or even make yogurt!
- The mylk should keep for 3–4 days in the fridge.
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