I finally did it, I said last week to @ThePaleoMom (Twitter link) or ThePaleoMom (Blog) that I was going to try to make her homemade coconut milk. I am proud to report that I did it.
There are a few things to note on this back story on why I did this. Most people I tell that I was looking forward to making coconut milk would ask me why I wouldn’t just buy it in a can. Well its a simply answer, if you go through coconut milk as fast as I do $2 a can adds up quickly. On top of that if you have been following my blog you also know that I suffer from a rare stomach disorder so I am avoiding known gut/stomach irritants. Most cans of coconut milk that you buy off the shelf contain an additive called Guar Guam. Now I am not sure if this will irritate my stomach chances are it may not if I consume it in moderation however with the coconut milk that I go through I fear that it will add up and trigger another attack.
So that is a little back story on why I decided to try to make coconut milk. The better part of this is how EASY this was. I have tried other methods of making coconut milk but I could never seem to get the texture right. This recipe that the PaleoMom posted is spot on perfect. I did not tweak this at all and full credits/concept etc go directly to her. You should try to take a moment and check out her blog.
The only thing I can add to this, is next time I am going to make this with coconut water instead of regular water and take her up on her suggestion of putting this over her Paleo Granola. I will have to try to make that in the near future.
- 3/4 cup organic finely shredded unsweetened dried coconut
- 1 ¼ cup just boiled water
- Boil the water
- Put coconut in to blender with the boiled water
- Blend on high for 5 minutes
- Pour pulp into a Nut-Milk Bag or Cheesecloth (or other chosen strainer) suspended over a glass bowl
- Let the mixture drip in to the bowl or if you have no patience let it cool and squeeze it through
Had a pretty great weekend, it flew right by but was very good. The only bad thing was moving the clocks forward one hour on Saturday night :(. So on Saturday we had the usual teeball game with the little guy. He did really well I am really proud of him on how well he has taken to it. After teeball we had to go to one of my relatives 95th birthday party its incredible to me at his age how alert he is. He definitely still has all his bearings and I hope as I age I can keep my wits as well as he has.
Overall I hope this week continues where the weekend left off but chances are work will get in the way and that won’t happen.
Well today I have a pretty cool recipe for you that my sister gave me. Its pretty simple its just a simple vanilla ice cream made out of coconut milk and coconut palm sugar. One word of advice (yes I made the mistake) so I got a basic Ice cream maker from Cuisinart literally it came with no directions not sure why. So my first time using this thing I get it assembled and I google how to make ice cream it was pretty unanimous that you just blend the ingredient and then put it in the maker and turn it on.
Sounds simple right, yea clearly not for me. Apparently with the maker I bought you need to freeze the icecream bowl first lol. So yea word to the wise you may need to freeze your ice cream bowl first otherwise you may end up like me.
Here is the recipe below
Vanilla Ice Cream with Coconut Milk
- 1 can of full fat coconut milk (13.5 ounces)
- ½ cup coconut palm sugar
- pinch of sea salt
- 1 tsp of Vanilla Extract
- Put Coconut milk, Coconut Sugar and Sea salt in a blender
- Run the blender until everything is mixed really good
- Add the Vanilla extract
- Run blender again to mix ingredients
- Add to ice cream maker
- Let it run for about 20 mins until it gets to the consistency you want.