Making coconut milk is easy! We are dairy free and use coconut milk to replace cows milk. Mostly we make smoothies with it and use it for our favorite homemade chai latte’s!
Coconut is so good for you and coconut milk is just one way to add it to your diet.
According to Sally Fallon in Nourishing Traditions, “Coconut oil- and whole coconut products that contain coconut oil- are nature’s best source of lauric acid, an essential fatty acid that enhances the immune system and preotects us against viruses, yeasts, parasites and other pathogens in the gut.”
You can use canned coconut milk but the only organic brand I can find locally has guar gum in it, which is not allowed on the GAPS diet, so I make my own. I use the recipe from the Internal Bliss cookbook for the GAPS diet.
Here is how:
One cup of coconut flakes (make sure there are no additives!)
4 cups filtered water
1. Soak the coconut flakes in the water for 4 hours.
2. Blend in blender (or food processor) or a few minutes.
3. Strain through a fine mesh sieve or use cheesecloth.
This is your milk! I store mine in a mason jar and refrigerate. I am not sure how long it will keep; we drink it up so quickly that it never has lasted longer than four days!
Now, with the leftover pulp, I usually make coconut flour to be used as breading for chicken nuggets or other baking!
Simply spread out the pulp on a baking sheet and put in oven at 225 degrees until it is dried out. I usually do mine overnight, so about 8 hours or so. I also store this in the refrigerator.
How do you use coconut milk and flour?