Homemade Dairy Free Coconut Milk

Homemade Dairy Free Coconut Milk

I have been making this coconut milk recently, quite frequently really, using for cooking, and even skin (coconut is a really good nourishing beauty fat). Canned coconut milk can contain preservatives, leeched chemicals from the lining of aluminum, and might be watered down, not containing the full spectrum of medium chained fatty acids.

This recipe uses inexpensive, unsweetened dried coconut. I have heard things about dried coconut containing aflatoxins, but I haven’t been able to verify this with any published evidence. If anyone can supply this to me, I would greatly appreciate it. If this is true, then making coconut milk from raw, grated coconut will work just as well.

Homemade Dairy Free Coconut Milk

¾ cup unsweetened coconut

1 cup filtered water

½ cup hot water

Optional Add Ins:

Stevia

Guar Gum or Xanthan gum (for thickening)

Soak ¾ cup coconut with 1 cup of water for 1-2 hours. Blend as best you can. Add ½ cup hot water (almost boiling, but not quite). Blend for 30 seconds.

Strain the milk in a container. Use the left over pulp to make cookies or raw desserts. Add guar or xanthan gum to the mixture, blend to thicken. Refrigerate for

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This recipe was adapted from Tropical Traditions. I use a bit less coconut than recommended, only because I add guar gum to thicken the coconut milk. The result is rich, creamy dairy free milk that you can use in any recipe calling for milk or cream. Your body will thank you, as this is easily digested, and the fat will give you energy long after you have consumed it.

Try this recipe out, and let me know how it works! Go to my Facebook page to tell others, too.

This is The Healthy Advocate.

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6 responses to “Homemade Dairy Free Coconut Milk

  1. Sounds really good, and SO much easier than getting coconut milk from a coconut! 🙂

    I’ve read that it’s possible to make yogurt with coconut milk. Have you ever done that?

    • I am going to try out making yogurt with coconut milk. I love yogurt, but it’s hard to come by from raw dairy. So, for a healthier, non-dairy version, I will test out both cashew and coconut milks. What sort of starter would you suggest? Some have mentioned probiotic capsules.

  2. Probiotic capsules might work, good idea. But sometimes they don’t work as well as a culture designed to make yogurt, I’ve found. The site below carries a starter that is supposed to work with non-dairy milks. It’s used by people who have to avoid dairy and other things that yogurt cultures tend to contain. Maybe worth a try?

    http://www.giprohealth.com/giprostart.aspx

    I’ve read that after making one batch, don’t clean out the jar, leave a bit of yogurt in it and use that residual yogurt as your new starter.

    What I used to do, when I made dairy based yogurt, is right after fermenting it (using a purchased freeze dried starter from Yogourmet) I’d remove about 1/2 cup of the freshly made yogurt and freeze it, divided into 2 Tbsp portions. When I needed to make a new batch, I’d thaw 2-4 Tbs of my frozen starter and use that to start my new batch. That way I was getting a fairly potent starter (because freezing doesn’t kill all the probiotics) and it was economical. Then I would continue to take small amounts from new batches. Eventually I’d usually have to use another pack of freeze dried starter because sometimes potency is lost, but at least I stretched things out for a while. 🙂

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