Creamy coconut milk. Yum.
Coconuts are nutrient dense and are very rich in fiber providing an array of health benefits and as an added bonus they are lactose free. They contain vitamins such as B1, B3, B5, B6, C and E, and minerals including iron, manganese, selenium, sodium, calcium, magnesium, zinc and phosphorous. Although coconuts contain fat, it is mostly in the form of medium chain saturated fatty acids (MCFAs) with one in particular called lauric acid. Lauric acid, once converted into monolaurin, provides antiviral and antibacterial properties that destroys a wide variety of disease causing organisms. It has also proven to positively affect the serum lipid profile in men and women. With that said, like anything, coconut should be eaten in moderation. Due to the high levels of inulin fiber and moderately high levels of phytic acid those with Autoimmune Illness, particularly those with Coeliac, IBS or severe food intolerances, may experience side effects if eaten in excess. If you react to something, don't eat it. If you tolerate it, then enjoy every beautiful morsel.
Creamy Coconut Milk (Yields 3 cups)
2cups of shredded coconut (organic, if possible)
4cups of boiling water
2TB of maple syrup or honey
1/4 tsp sea salt
1. Steep the shredded coconut in boiling water (5-10m).
2. Place the coconut and water into a good quality blender (I use a Vitamix) and blend on high speed for a few minutes.
3. Cool the mixture enough to handle.
4. Take a clean glass pitcher and place a cheesecloth over a sieve and place it on top. Pour the mixture into the cheesecloth/strainer. Strain the coconut liquid from the pulp.
5. May be used immediately, stored in an air tight container in the fridge for a few days or frozen for a few months. Shake or stir before use.
6. Enjoy in smoothies, dressings, baking, or whatever takes your fancy. Yum.
Oh and by the way, the leftover coconut pulp can be made it into a beautiful coconut flour.