There's a little bit of a battle brewing between the dairy association and non-dairy products marketed as "milk" - such as soy-milk, coconut milk, almond milk and so forth. The dairy association holds that these non-dairy products are mislabeled as being something they are not and benefiting from the positive attributes to traditional milk.
While I won't go into the pros and cons of dairy in this post as it's a complicated topic that ultimately relies on each individual consumer to determine what feels best for their body, I do want to talk a little bit more about the deliciousness that is coconut milk! Coconut milk has become increasingly popular especially as coconuts rarely contribute to allergic reactions (unlike milks made from nuts such as almond milk) which makes it an ideal substitute for those on any sort of elimination diet such as low FODMAP, AIP and Whole 30, among others. However, the one sneaky thing about commercially produced coconut milk is that it either typically contains many fillers or comes packaged in cans that are lined with BPA.
What's more is that coconut milk is incredibly easy to make meaning you can ditch the fillers, save some money and feel good about what you are putting into your body.
This coconut milk typically last 3-4 days in the fridge (although you will probably use it up before then!), however, as it only takes about 5 minutes to make a refill you won't have to worry about running out! I like to stock up on the unsweetened, shredded coconut in the bulk section of my grocery store as it is cheaper and helps reduce any additional packaging.
Need a little inspiration on how to use, check out some ideas below!
How to Use:
- In curries, soups and stews that call for coconut milk - or whenever you are looking for a little healthy fat boost!
- In morning coffee, matcha or tea. My personal favorite is adding this homemade coconut milk to a blender with my Vital Proteins Collagen Peptides and a small cup of matcha which makes a frothy and boosted blend.
- Morning smoothie will get a tropical flavor with a few splashes of this coconut milk.
- Full of probiotics, coconut kefir is great for your gut.
Homemade Coconut Milk (Gluten-Free, BPA Free, Vegan)
Time: 5 Minutes
Serves: Makes about 4cups
2 1/2 cups unsweetened, shredded coconut
4 cups warm water (not boiling water though)
Optional (for sweetened Coconut Milk):
1 date, pitted
1 teaspoon vanilla extract
Pinch Himalayan salt
1. Add coconut and 1/2 of the water to a food processor or a high speed blender. Let sit for a minute or two.
2. Blend on high for a few minutes until it is a creamy, slightly frothy mixture.
3. Pour over sieve (or cheesecloth) placed over a large bowl. Drain well and squeeze out all of the liquid into the bowl. I like to take handfuls and squeeze the liquid out over the sieve - good stress relief!
4. Repeat with drained coconut shreds and remaining water.
5. If making sweetened coconut milk, add the coconut milk, date, vanilla extract and salt back to the (cleaned) food processor or blender. Mix on high for 2-3 minutes and strain again over the sieve or cheesecloth (to remove date pieces).
6. Store in a covered container in the fridge for 3-4 days.