Recipe: SCD/GAPS Coconut Milk

May 1, 2011 · 61 comments

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Shredded coconut, coconut milk

 

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.

Coconut Milk

Ingredients

5.6 – 6 quart filtered water
Use 12 – 15 cups shredded coconut

Equipment

Instructions

  1. In a large pot (I use my stockpot) combine the shredded coconut and filtered water
  2. Bring the mixture to a simmer stirring constantly with the large wooden spoon
  3. Let cool for a few minutes
  4. Blend mixture for 2 – 3 minutes using an immersion blender (this is a fabulous invention!)
  5. Strain through a course strainer FIRST and press with a spatula to get all the liquid out
  6. Strain through a fine strainer next
  7. Press liquid out with a spatula at each straining
  8. Pour into quart jars when cool enough
  9. 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.

This post is linked to: Seasonal Sunday, Sugar-free Sunday, My Meatless Monday, Melt in Mouth Monday, Monday Mania, Meatless Monday, Mangia Monday,Mouthwatering Monday, Hearth and Soul Hop, Tuesday Night Supper Club, Tuesdays at the Table, Made From Scratch Tuesday, Tasty Tuesday Parade of Foods, Weekend Gourmet Blog Carnival, Slightly Indulgent Tuesdays, Tasty Tuesdays, What’s on the Menu, What’s Cooking Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Made it on Monday, Foodie Wednesday, Full Plate Thursday, Frugal Follies, Tip Day Carnival, Real Food Weekly, Recipe Swap Thursday, Creative Juice Thursday, Simple Lives Thursday, Food Trip Friday, Friday Favorites, Foodie Friday, Fight back Friday, Friday Potluck, Fat Camp Friday, Fun with Food Friday

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1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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