Living dairy-free can be a challenge, especially when it comes to milk replacements. Over the years I have tried many products. Before I knew better, I drank a lot of soy milk. After reading Kaayla Daniel’s book The Whole Soy Story I stopped drinking it immediately because of all the problems it can create. But that is another post for a different day. One alternative is to make your own coconut milk.
There are cans of coconut milk on the market, but if you are on SCD or GAPS you will not want to use them. Even the cans that list only coconut milk as the ingredient may have some guar gum in it to prevent separating. In this country, most manufacturers follow the 2% rule. That rule says that if the ingredient is less than 2% of the product, the manufacturers DO NOT have to list it. Very few manufacturers disclose every single additive, which is why you have to be so careful when purchasing commercial food. Even if you are not on these special diets why would you want to use something with an additive? The best way to avoid additives is to make you own.
Coconut milk can easily be made from pure shredded coconut that has no sugar added. I would purchase this from a health food store, not the conventional grocery. You can also purchase shredded coconut online from reputable suppliers. Shredded coconut by itself can be a little irritating to a sensitive gut, but the milk is well tolerated by most people. This milk is also the basis for my delicious coconut yogurt which will be the topic for my next recipe.
5.6 – 6 quart filtered water
Use 12 – 15 cups shredded coconut
- Large pot
- Strainers with varying degrees of fineness
- Large wooden spoon
- Immersion blender (where to buy an immersion blender)
- In a large pot (I use my stockpot) combine the shredded coconut and filtered water
- Bring the mixture to a simmer stirring constantly with the large wooden spoon
- Let cool for a few minutes
- Blend mixture for 2 – 3 minutes using an immersion blender (this is a fabulous invention!)
- Strain through a course strainer FIRST and press with a spatula to get all the liquid out
- Strain through a fine strainer next
- Press liquid out with a spatula at each straining
- Pour into quart jars when cool enough
- You may pass the liquid through several fine strainers to get it very smooth
This will make approximately 4 quarts coconut milk. You can freeze what you don’t need right away.