Happy Spring to my South Africans and Happy Pumpkin Season to my Americans 🙂
First off, apologies are in order for the a) hiatus and b) lack of guest post on Friday. Unfortunately life got in the way this past week, but I have it on good order that a sprouting post will be coming our way soon. Regardless, I’m back and today I’m sharing one of my favorite new discoveries: homemade coconut milk.
Now let me just start by making one thing very clear: my love of coconut is only surpassed by one thing: pumpkin. I spoke of my pumpkin infatuation in this post, so I think you can see why this was so exciting. Coconut milk from a can often has so many additives that it loses a lot of its nutritional advantages and picks up some preservatives along the way. Homemade coconut milk is better nutritionally AND in terms of flavor. Furthermore, you can control what goes into the milk and decide how sweet/plain/creamy you want it to come out.
This milk is easy, cheaper than its almond version, and an excellent milk alternative.
2 cups of dried coconut (soaked overnight)
3-4 cups of water depending on your creaminess preference
1 tsp of vanilla (optional)
Pinch of salt
1TBS of liquid sweetener of choice (agave, maple syrup and honey are all good options)
- Find dried coconut that is shred into larger pieces if possible (preferably organic), finely desiccated coconut won’t have the same effect. Measure out 2 cups and soak in water for at least 6-8 hours.
- Drain the coconut, place in blender, add desired amount of water (3 cups yields a creamier milk than 4 cups) and blend for 1 -2 minutes, until the mixture looks nice and creamy.
- Strain through a nut milk bag, squeezing out as much liquid as possible, and reserve pulp.
- Place the milk back into the blender with optional vanilla, salt and sweetener and blend for 30 more seconds.
- Enjoy! Store the milk in the fridge and give it a good shake before every use, should keep for up to 5 days.
The coconut pulp can be spread on a baking sheet and dehydrated (oven at 50C or a dehydrator) for several hours until it becomes coconut flour. If the texture comes out clumpy after several hours of dehydration, just give it a spin in the blender or food processor until it resembles fine flour.
Some health benefits of coconut milk: high levels of magnesium, selenium, calcium, copper and vitamin C. The results of these include: good for the skin, nervous system, joins and bones!
Enjoy the rest of your Wednesday, coconuts!