If you are on the Paleo, AIP, SCD or GAPS diets, you may want to make your own coconut milk to ensure no additives like guar gum or carrageenan.
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. You can read more about why you should avoid soy like the plague here.
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.
Another additive in commercial milk to avoid is carrageenan. This one is even worse than guar gum for some folks.
Even if you are not on these special diets why would you want to use something with a potentially dangerous 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 milk yogurt.
5 – 6 quart filtered water
10 – 12 cups shredded coconut
This will make approximately 4 quarts coconut milk. You can freeze what you don’t need right away.
Note: You can use less coconut but it will be a thinner milk.
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