So there I was this afternoon sitting minding my own business and my husband has to mention of all things Thai stir fry! Now I cannot get Coconut milk off my mind. The delicious white coconut milk creates a creamy tropical sauce, so unbelievably good in Asian recipes. Delicious in Thai, Vietnamese or Indian inspired dishes such as curries, stir-fries, or soups with a coconut milk base. The bad news is (don’t worry good news is coming too), since living in Italy I’ve found coconut milk hard to come by and when I do it’s often expensive. Now for the good news, I actually had a brain wave, yes me! I make almond milk so why not coconut milk? Delicious and healthy and as I know exactly what I’m putting into it I know it’s free from additives or preservatives. What more could I wish for than fresh creamy and healthy coconut milk!
See my recipe below.
The Health Benefits
Coconut milk is enriched with vitamins and minerals therefore the use of coconut milk can be very helpful for your health. It is a rich source of sodium, calcium, magnesium and potassium. It’s also enriched with a range of vitamins, Vitamin C, Vitamin E and B complex. Proteins, carbohydrates and dietary fiber are also the key components.
Believe this; coconut milk contains more calcium than regular milk does. It can be used just like regular milk in tea or coffee.
Fresh Coconut Milk
1 coconut, flesh and water removed
3 cups filtered water
In a high speed blender add the coconut meat, coconut water and the 3 cups of filtered water.
Turn the blender to high speed and blend for 5 to 10 minutes.
Put a cheese cloth over the mouth of a jug and pour the milk through it. Allow it to drip for about 5mins then use your hands to squeeze the remaining milk out of the cheese cloth, (you can use the coconut in place of coconut flour in a cake recipe).
Pour the milk into a glass bottle and keep refrigerated, use within 4 days.