I love all things coconut. I remember after the fall of the Soviet Union, when we were introduced to foreign things, the first thing that left a life long impression on me was a Bounty chocolate bar. It was filled with shredded coconut (this was very unique and divine for a child who had never tried anything like that in her life). It was as if I were transferred to the heavenly tropics with every bite I took. SO, that’s where my love relationship with coconut started. Then, there was Rafaello candies which still make me smile every time I think of them. And now, thank God, coconut has become popular and even recommended by nutritionists! I love coconut milk; I use it everywhere possible in place of regular milk. It can get pricey, so I was thrilled to find this great recipe for making coconut milk. It tastes great, full of important nutrients and is very budget friendly!
How To: Make Coconut Milk
- 2 cups unsweetened shredded coconut – here
- 4 cups water
- 1 tsp. vanilla extract
- 6 drops stevia (or organic raw honey to taste) – here
- Soak shredded coconut in water for 1-2 hours (do not discard water).
- In a blender, combine coconut, water, vanilla, and process on highest speed.
- Strain liquid through a fine mesh strainer (or a strainer bag, or cheesecloth would work), discarding solids. Serve or refrigerate.
Coconut milk is a great alternative to cow’s milk as it is easier to digest because the body uses 3 less enzymes to digest it. Coconut milk boosts the immune system as it provides vitamin C to the body. Additionally, coconut milk contains phosphorus – an essential nutrient that your body needs for strengthening bones.
Ways to use coconut milk
Besides using coconut milk in recipes, it can also be used as a skin softener due to natural moisturizers and oils found in coconut milk.
Coconut milk is a great alternative to milk in desserts. You can substitute the oil and water with the same amount of coconut milk. It makes for a very moist cake.