Re: Calling all dairy experts - coconut milk

[Guest guest]

You are so welcome, Robin! Glad you like it.

Sally points out in the book that when she says can she means the 14

oz size can, or a comparable amount of fresh.

I would love to make it fresh, but my son goes thru a can in 1 1/2

days. I'm just not up for cracking & squeezing that many coconuts

yet!

I am using Thai Kitchen right now, since most others are just out of

my limited budget at the moment. It doesnt contain added sugar or

preservatives (like many store brands) BUT it does contain guar gum.

Ick. In the resource section of EFLF her recommendations for in-

store purchase all contain either guar gum or a preservative. Her

online recommendations are: Wilderness family naturals,

chefshop.com, pacific rim gourmet, and asianfoodgrocer.com orchids

brand. And, of course, how to make your own from fresh coconuts.

She also says you can whip coconut cream just like cows' milk cream

& use it for toppings. Their are also recipes for coconut custards,

coconut pie (with a coconut shell- perfect for our gluten-intolerant

son!), lots of great recipes for those special occasions when he

usually gets left out.

Glad you all are enjoying! I was so excited to discover the ways of

using coconut milk to help replace some of the fat he misses out on

from dairy, and make foods he can enjoy when he sees others eating

their dairy foods. Coconut macaroons have also become a favorite way

for us to replace cookies & use up leftover egg whites from eating

the raw yolks. So many recipes I havent had the opportunity to try

yet!!

> Hey thanks ! Those recipes sound great & now I want that

book,

> EFTLF My question: when you talk about a can of coconut milk do

you mean

> the Thai Kitchen (I think..) brand? Those little cans? I always

thought they

> had sugar in 'em...

>

> I like fresh coconuts (I love the way they smell when they're

roasting!) and

> so in the past I've made coconut milk by taking a whole coconut

and mixing

> the coconut water with the fresh meat in a food processor.

>

> And you guys probably know the easiest way to open the coconut to

get the

> meat: After you've poured the water out into a bowl through the

punched out

> " eyes " you just put the whole hairy thing in the oven at 300

degrees for

> about 20 minutes. Then take it out and gingerly hit the coconut

with a

> hammer on something nice and hard like concrete steps outside.

(It's quite

> therapeutic...) Hit the coconut into nice size pieces and then

take the

> coconut meat off the thin brown shell. Most of it just sort of

falls off.

> The meat freezes up nicely and then you can just thaw and use

regular water

> to make the " milk " .

> ~Robin

>

> > 1 can whole coconut milk

> > 2 1/4 cups water

> > 2 tbsp maple syrup

> > 1 tsp vanilla extract (I usually leave this out for everyday

> consumption)

> > 1 tsp dolomite powder (available online or at vitamin shoppe,

very

> > cheap)

>

> > Mix all ingredients together in a medium saucepan over medium-

low heat,

> and heat until warm and dolomite is dissolved.

> >