In India, coconut is referred to as ‘KalpaVrisha’, or a ‘tree that supplies all that’s needed for life’, and there is a saying that a man who plants a coconut tree plants plants meat, drink, hearth, home, vessels and even clothing, for himself and his children.
HEALTH BENEFITS OF HOMEMADE COCONUT MILK
For generations, coconut has been a primary source of calories of some South Pacific populations. Those populations have been well studied to show remarkable health and virtual absence of one of the most prevalent conditions of the West – heart disease (1, 2). Without having to rely on authorities to tell them that coconut is a good for you food, these and many other cultures around the world took advantage of what we have only been informed of for a few years:
- It has anti-fungal, antibiotic, antiviral and antibacterial properties, due to the high content of lauric acid (3, 4, 5)
- It lowers the risk of heart disease (6, 7)
- It can help with weight reduction (8, 9)
- It moisturizes skin and hair (10) (11), and acts as a mild sunscreen (12)
HOMEMADE COCONUT MILK IS EASY!
Homemade coconut milk is nothing more than a mixture of coconut meat and hot water. I like to use frozen coconut, since cracking a fresh one is quite a chore for me. I think I would get more goodness out of the frozen kind rather than dried. You can find frozen coconut at all the ethnic stores, in Indian and Asian sections.
I always try to find organic, but I’m okay buying conventional coconut as well, here is why. I add a touch of vanilla bean powder that you can find at most grocery stores. I think it adds a nice very subtle aroma. Since coconut milk is naturally sweet, there is no need to add sugar. And of course, the best part about making coconut milk is avoiding all the chemicals that you can find even in the natural brands.
HOW TO MAKE COCONUT MILK
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Ingredients
12-16 ounce bag of frozen shredded coconut (find it at ethnic stores for under $3)
1 teaspoon of vanilla bean powder – optional
1/2 gallon hot water
Equipment
High speed blender or food processor
1/2 gallon Mason jar
Fine strainer, or a nut bag (like this), or a piece of t-shirt type fabric
Spoon
Instructions
Thaw the shredded coconut, and place in blender along with vanilla bean powder, if using.
Add a quart of hot water (I use water that boiled, then wait about 15 minutes).
Run the blender on ‘smoothie’ cycle (or process for 5 minutes in a food processor).
Strain into 1/2 gallon Mason jar through a fine strainer, or a nut bag, or squeezing well.
Return shredded coconut to the blender, and add the rest of the hot water. Strain and squeeze again.
Keep in refrigerator no longer than five days.
Notes
