Coconut Milk is one of my favorite plant based milks to drink and cook with. I love creamy Thai coconut curry! I love drinking a creamy coconut milk based smoothie. And although, I have been making all of my own nut milks at home, I have been a little intimidated to make my own fresh coconut milk. How the heck do you do that? Doesn’t the milk come straight from the coconut?
Facts on Coconut Milk:
Coconut milk comes from the flesh/meat part of the coconut. Mature coconuts have more natural milk, while younger coconuts have more water. In order to obtain the natural milk from the coconut, you have to grate the flesh of the coconut and squeeze the milk, in most cases you have to add water to the freshly grated coconut flesh to obtain more milk.
While I was in Thailand, I drank coconut water (not milk) right directly from a fresh coconut. However, because I live in the USA coconut trees aren’t available, darn! But my local organic market has organic shredded coconut or frozen organic coconut flesh, which makes it easy to make your very own coconut milk at home.
Coconut Milk Recipe:
- 1 1/2 cups of shredded organic coconut.
- 3-4 cups filtered water
- 1/4 sea salt
- Vanilla bean
- Add all ingredients to your Vitamix or high speed blender.
- Blend well.
- Once blended pour milk through a mesh cheese cloth and squeeze through.
- Enjoy creamy smooth coconut milk.
- Store in a mason jar in the refrigerator for 3-5 days. (It is so good I highly doubt it will last that long.)
You can use this coconut milk in smoothies, lattes, curries, etc. Just keep in mind that coconut although full of vitamins is also high in fat, because if this I like to incorporate it into my diet along with other plant based milks, so I’m not over indulging in just coconut milk.
What’s your favorite nut milk? Have you made coconut milk before homemade?
Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us! Â We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.
One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!
- 1 large butternut squash
- oil (olive oil or coconut oil)
- 1 medium onion
- 1/2 sea salt
- 3 cloves of garlic
- 1 tablespoon fresh ginger
- 1/2 teaspoon crushed red pepper flakes (more if you desire)
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1 cup coconut milk (extra for garnish)
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper.
- Cut the squash in half.
- Remove seeds.
- Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
- Roast for 45 mins. until squash is tender.
- After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.
LETS MAKE THE SOUP
- Preheat a 4 quart pot over medium heat, add coconut oil.
- Cut up onion, and add to the pot, saute until caramelized.
- Add ginger.
- Add garlic.
- Mix in red pepper flakes
- Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
- Peel and scoop squash.
- Add squash to the pot.
- Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
- Add coconut milk.
- Add maple syrup.
- Add lime juice.
- After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
- Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe.Â
Â© 2014 sweat1xdaily