I am really loving my homemade coconut milk. Its full of creamy healthy fats that are easily absorbed and utilized by the body. Coconut is high in medium chain fatty-acids which supports the thyroid, boosting both energy and metabolism. Combine these properties with their creamy deliciousness and it simply doesn’t get better than that! If you’re someone who is struggling with thyroid or weight loss issues, you should really consider making coconut, in all its forms,  a staple of your diet.

It is interesting to note that the coconut is actually not a nut at all, but more of a stone fruit. Coconuts are considered by some to be the tree of life because if you are ever stranded on a desert island they will keep you alive . You can drink the water, eat the meat, and burn the husks for warmth.

Here are some things to consider when adding coconut milk to you diet. Homemade coconut milk is a much cheaper and healthier alternative to store bought canned coconut milk which often times has added ingredients such as guar gum and carrageenan. Most cans contain something called Bisphenal-A  or “BPA”. These are chemicals that line the can and are known to be harmful endocrine (hormonal) disruptors. They mimic estrogen and compete for cellular estrogen receptor cites.

Be aware that shredded coconut meat is often sweetened with propylene glycol, a chemical used in antifreeze. So be on the lookout for this ingredient when buying shredded coconut. I like to buy organic unsweetened shredded coconut in the bulk section of my local health foods store. The cost comparison between buying canned coconut milk and buying shredded coconut meat is literally pennies on the dollar.

Fresh coconut milk is a great addition to smoothies, homemade chai, and dishes that need a creamy boost. I usually just end up drinking it before I get a chance to make anything with it – its that good! I really like vanilla and usually add a good amount to my recipes, please adjust accordingly if its too much for you. I also like to add coconut manna or coconut oil to my milk for extra richness and nutrients. Every now and then, if I don’t strain out all of the coconut meat, I’m left with a yummy coconut cookie that forms from the fats and the meat. Its like a little prize in the bottom of the glass. So delicious!

Creamy Coconut Milk

5 minPrep Time

5 minTotal Time

Yields 4 servings

Author:

Healthy Kitchen Witch

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Ingredients

• 1 1/2 cups of Unsweetened Shredded Coconut
• 4 cups of warm Water
• 2 T Vanilla
• 2 T Coconut Manna or Coconut Oil
• 1 T Honey

Instructions

1. Put all ingredients in a blender and blender for 2-3 minutes. Strain and enjoy!

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