Coconut milk

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Coconuts are amazing aren’t they? They provide, water, flour, oil and a really great dairy substitute milk. They’re amazing partially because they contain a rare form of saturated fat…. a medium chain triglyceride  or MCT , it is also about 50% lauric acid meaning that

  • it  helps to stabilize blood sugar
  • absorbs quickly and easily
  • metabolizes quickly meaning that it is more likely to be used as energy rather than being stored as fat
  • its anti inflammatory
  • and its also anti bacterial

How fantastic!!! So in my opinion we should all eat heaps of coconut, i use it in nearly all of my je tam recipes….. what better place to start than with some milk?

Coconut milk can be bought in stores but its pretty expensive and often has lots of additives such as carrageenan (not very nice at all, look it up) or added sugar and its so easy to make. Here’s a really simple recipe to make lovely fresh homemade coconut milk x

To make fresh coconut milk

Soak 2 cups of coconut (dessicated, flakes or fresh) overnight in 4 cups of warm water.

Pour into a high speed blender and blend on full power for a couple of minutes until its a smooth consistency.

Pour into a nut bag or cheesecloth and strain, catching all of the lovely milk in a jug.

Its that simple!!!

I like mine plain but you can add vanilla, dates or strawberries to add a bit of sweetness and flavour. Once in an air tight bottle this will keep for 3-4 day’s in the fridge, a little tip; don’t throw the coconut meat away as that can be dried and used for flour.

Enjoy!!! xx