Homemade Coconut Milk

There are some recipes that are a must have in your GAPS kitchen as a basis for other recipes.  For example, without knowing how to make basic meat stock, you are really going to be stuck.  Basic fermented veggies?  Another vital thing to know how to make.  These recipes, besides being fundamental to GAPS, are also super simple.  Another great basic recipe to know?  How to make nut milks and butters.  I will be adding basic recipes and tips for making these in the coming weeks.  Today, I will start with directions for making homemade coconut milk.

While knowing how to make coconut milk is not essential to healing while on the GAPS Diet, it does add variety to your diet after some healing has taken place.  It can be used in many different recipes, from baked goods to creamy drinks, and can be a welcome addition after months of soups and stews.

There are a couple different methods to making coconut milk that I will discuss here, and I thank Caroline at My Gutsy for sharing her tips for making coconut milk.  This coconut milk can be used in places where the recipe calls for homemade coconut milk or bottled coconut milk, but it is not as thick or creamy as canned full fat coconut milk and may cause the recipe to turn out differently.

 

Homemade Coconut Milk

2 cups unsweetened shredded coconut

4 cups filtered water

vanilla extract (optional)

few tsp. raw honey (optional)

few shakes of sea salt

 

Method #1:

1.  Boil the water.  Allow to cool slightly.

2.  Add the hot water to the shredded coconut in a glass jar.

3.  Allow them to sit for 30 minutes.

4.  Pour into a blender and blend for a few minutes.

5.  Pour the milk into another glass jar while straining with a sieve or through cheesecloth.  Save the coconut “fluff” (you can use this in place of coconut flour in another recipe; it makes for a lighter final product).

6.  Add salt, honey and vanilla (if desired).  Store in the fridge.

 

Method #2:

1.  Boil the coconut and water together for 10 minutes.  Cool.

2.  Blend for a few minutes in a blender.

3.  Strain as above.

4.  Add salt, honey and vanilla (if desired).  Store in the fridge.

 

 

Coconut milk is good for 1-2 weeks stored in the fridge.

 

 

 

~ Alicia