I have been making this coconut milk recently, quite frequently really, using for cooking, and even skin (coconut is a really good nourishing beauty fat). Canned coconut milk can contain preservatives, leeched chemicals from the lining of aluminum, and might be watered down, not containing the full spectrum of medium chained fatty acids.
This recipe uses inexpensive, unsweetened dried coconut. I have heard things about dried coconut containing aflatoxins, but I haven’t been able to verify this with any published evidence. If anyone can supply this to me, I would greatly appreciate it. If this is true, then making coconut milk from raw, grated coconut will work just as well.
Homemade Dairy Free Coconut Milk
1 cup unsweetened coconut
1 cup hot water (almost boiling)
Optional Add Ins:
Guar Gum or Xanthan gum (for thickening)
Soak 1 cup coconut with 1 cup of hot water for 1-2 hours, or until cool. Blend for 30 seconds to 1 minute.
Strain the milk in a container. Use the left over pulp to make cookies or raw desserts. Add guar or xanthan gum to the mixture, blend to thicken. Refrigerate for 2-3 days.
This recipe was adapted from Tropical Traditions. I use a bit less coconut than recommended, only because I add guar gum to thicken the coconut milk. The result is rich, creamy dairy free milk that you can use in any recipe calling for milk or cream. Your body will thank you, as this is easily digested, and the fat will give you energy long after you have consumed it.
Try this recipe out, and let me know how it works! Go to my Facebook page to tell others, too.
This is The Healthy Advocate.