Of all the dairy milk alternatives on the market coconut milk is definitely one of my favourites! It's also one that's the easiest to transition to if you've been drinking dairy for years because it's incredibly rich and creamy.
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Aside from how tasty this milk is, it's also important to note how nutrient dense it is. Coconut milk is high in healthy fats, specifically medium chained triglycerides (MCT). MCT's require minimal digestion and are immediately transported to the liver for an immediate energy source as opposed to being stored as fat.
As I've mentioned in previous posts once you've been on the non-dairy milk train for a while and you've been going through store-bought almond milks, rice milks, etc., it's time to try your hand at making your own! Store-bought is fine in a pinch but it's much healthier and really convenient to make your own. Promise! Plus this will help you to avoid carrageenan which is in the majority of commercial dairy alternatives and can give some people digestive troubles.
Freshly Blended Creamy Coconut Milk
2 cups hot water (not boiling)
1.5 - 2 cups unsweetened coconut flakes (ideally sulphite free)
1 tsp vanilla extract (optional)
1/2 tbsp maple syrup (optional)
Combine the water and coconut flakes in a high-speed blender for 1-2 minutes until consistency is thick and creamy.
Pour mixture through a sieve, fine mesh strainer, cheese cloth or best yet squeeze it through a nut milk bag into a bowl.
Optional: Wash out blender and lid for any pulp. Return coconut milk back to blender and add vanilla and maple syrup. Blend for 15-30 seconds.
Use immediately or store in a glass mason jar. Milk will keep in the fridge for 3-4 days. Because there are no emulsifiers or thickening agents, you'll notice that the milk will separate. Just give it a shake before using.
Don't pitch the coconut pulp! You can make coconut flour out of it! If you aren't able to do this immediately, just place pulp in the fridge until you're ready to do so.
Homemade Coconut Flour
Set oven to 250F and place pulp on parchment lined baking sheet. Dry it out in the oven for 45-60 minutes or until all moisture is gone.
Give it a few pulses in a food processor or blender until you have a finely ground flour.
Store in an airtight container.