I’ve had quite a journey over the past several years in trying to find the best non-dairy milk alternative.
Here’s how my choices have evolved:
- Organic Soy Milk (carton)
- Organic Almond Milk (boxed)
- Organic Coconut Milk (boxed)
- Organic Homemade Almond Milk & Organic Homemade Coconut Milk
I transitioned away from soy because of the health concerns of soy.
Then I transitioned away from the boxed almond and coconut milks because of the questionable additives carrageegan and Vitamin A Palimate.
So now I enjoy making my own milk and you can too!
When making your milk don’t forget to use the purest water you can. You don’t want to use regular tap water to make your healthy, pure milk. I always use my Berkey for anything that requires water.
Other than that, just make sure your coconut chips/flakes are organic and you’ll be good to go.
Super easy and 100% organic, pure coconut milk!
5 Fast Facts About Coconut Chips/Flakes:
- excellent source of manganese (60% dv) and iron (11% dv)
- high in lauric acid
- can help lower cholesterol
- healthy source of medium-chain fatty acids
- great source of fiber (2 tablespoons = 4.6 g fiber)
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: The first time I made it, I didn’t follow the recipe in full (I increased the amount of coconut chips/flakes and didn’t do the second round of blending/straining) because I didn’t see the point of doing it twice. But then I went back and read the comments and then I realized why it was important to do both steps. Here is why: “You blend it twice to extract all the milk so that you have a “regular” coconut milk. The first blending and straining is more like the “cream of coconut” sold in stores. The second time you blend and squeeze gives you the regular coconut milk”. – Posted By Sarah | 6/3/10 12:44 PM (source)
Tip #2: I used the large chip/flake coconut and increased the amount to 1 cup but didn’t realize it wasn’t the same as using shredded coconut until I read this comment: “The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they’re finer like the shredded or double the amount of coconut, at least. I’m really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you“. – Posted By Sarah | 3/25/10 6:24 PM (source)
Tip #3: I store my coconut milk in an air-tight, glass container.
Tip #4: I buy my coconut chips/flakes in bulk to save money. If you’ll be making coconut milk on a regular basis, this is your best option. Here’s where you can buy a 1 gallon container:
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