So many of the paleo recipes that you find will require coconut milk as an ingredient. The coconut milk is an alternative for a few different ingredients in a lot of recipes, namely for regular milk.
Coconut milk has plenty of health benefits because of high amounts of fiber, vitamins C, E, B1, B3, B5, and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It is lactose-free, unlike regular milk as well. Despite all of the good, it is also very high in saturated fat, so you shouldn’t drink it every single day.
Canned coconut milk can get pretty expensive, so this recipe is here to help you with your budget.
Before I go on with this quick recipe, I just wanted to make mention that coconut water and coconut milk are not the same things. Coconut water is the liquid that is stored in a coconut, while coconut milk is made from the pulp/meat of the coconut.
- 1 part Unsweetened Shredded Coconut
- 2 parts Water
- Measure and blend the coconut in a food processor or high powered blender.
- Boil the water (2x the cups of the coconut) in a large pot
- When the water is at a full boil, pour it directly into the blender/food processor you left the coconut in.
- Blend the water and coconut mixture until the mixture is creamy
- Place a piece of cheesecloth or a fine-mesh strainer over a large bowl. Pour the mixture over, carefully, over the cloth to strain out the solid chunks of the coconut milk.
- Store the coconut milk in a jar in your refrigerator for up to 7 days. The fat will settle at the top, so shake well before serving.