Have you ever tried to find organic, additive-free, packaged coconut milk in your
There are excellent reasons why I never buy commercially packaged coconut milk.
It is very hard to find a packaged coconut milk that meets our rigorous health standards.
Problems with Commercial Coconut Milk
Coconut milk tends to separate and spoil easily.
Since the water is heavier than the natural coconut oil, the water sinks to the bottom and the oil
tends to float on top after the milk sits for a while.
Therefore, commercially packaged coconut milk producers usually add stabilizers like soy
lecithin or guar gum to keep the milk from separating, and often these stabilizers are in such
small quantities that they are not listed as ingredients on the labels.
This is very important because in some cases, soy lecithin and guar gum can cause problems for
people who are gluten intolerant.
Next, commercial coconut milk needs to be packaged in air-tight containers to preserve it.
Unfortunately, the milk is packaged in metal cans that have aluminum inside, as well as BPA.
On top of that, due to the fact that canned coconut milks are usually 90% water, we also have
to be concerned about the source of water that was used to make it.
What is a Health Conscious Naturalista To Do?
You’re best bet is to make fresh coconut milk yourself!
According to Tropical Traditions, a respected source of high-quality, organic coconut
products, the best way to make fresh coconut milk is from a high quality organic dried coconut
that is not treated with sulfites and is not sweetened.
The coconut milk recipe below courtesy of freecoconutrecipes.com can be easily made with
a high speed blender and a top quality organic dried coconut in ten minutes or less.
After you read the recipe, watch the video below to see how easy it is to make your own fresh
If you do not use the coconut milk right after you make it, keep it in the refrigerator for
up to 24 hours.
Homemade Coconut Milk
Makes 1 cup
1 1/2 cups Filtered Water
7/8 cup Dry Unsweetened Shredded Coconut
Heat the water, but do not bring it to a boil.
Place the coconut in a blender and add 1 cup of the hot water.
Blend for 2-3 minutes.
Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
Pour the blended coconut mixture into the cheesecloth and twist to extract the milk,
letting the milk drip into the bowl.
Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water.
Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.
Drink immediately or store the coconut milk in a clean mason jar.
Cover and refrigerate until you are ready to drink it or use it in a recipe
such as the Coconut Banana Colada Smoothie below.
Note: Freshly made coconut milk will separate and spoil quite easily.
Use fresh coconut milk within 24 hours.
Homemade Coconut Milk in Action
Watch the video below to view the simple process of making coconut milk.
Use Homemade Coconut Milk in
Coconut Banana Colada Smoothie
Preparation Time: 5 minutes
3/4 cup fresh Homemade Coconut Milk*
1/2 cup Pineapple Juice
1 frozen Banana (it doesn’t need to be frozen, but they are the best!)
1/4 cup Pineapple Chunks
1/2 cup Non-dairy Yogurt
1 teaspoon Vanilla Extract
Pinch of Sea Salt
Dried Coconut Flakes
Combine all ingredients except dried coconut in a blender
Puree until smooth.
Garnish with coconut if desired.
* For the freshest coconut milk make homemade coconut milk.
Adapted from recipe courtesy of freecoconutrecipes.com
Photo/Recipe by Jessica, Pittsburgh, PA
Have you made homemade coconut milk? Share your recipes and suggestions with us.
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