homemade:: coconut milk

We have been making our own almond milk for a while, and I decided to start making coconut milk recently as well. I like the flavor it adds to coffee and chai, and making my own has been really easy. You can of course grind up a whole coconut but that is a lot of work! I used dried coconut, as that is what is easy to find, stores more long term, and I always have it in the pantry!


::coconut milk::

1 1/2 cups organic shredded unsweetened coconut
1 tsp vanilla extract, or 1/2 of a vanilla bean scraped
4 cups filtered water
1 Tbsp raw honey

1. Add the coconut to the water and soak for 1-3 hours.
2. After a few hours add the vanilla and honey to the liquid, stir, and then place half of the mixture into a good quality blender.
3. Mix on high for a few minutes. I found that I had the best results mixing for a minute, letting it sit to settle for a minute, mix for a minute, repeat until it is creamy/frothy and mixed well.
   
4. Strain the liquid through a fine strainer (use a rubber spatula to push through gently).
5. Repeat with the second half of the liquid.
6. Store in the fridge and use as needed. You might need to shake before using.

I baked with the solids left in the strainer-- I made coconut pound cake. That recipe is for another day.

Coconut - Most regular dried coconut on the market is treated with sulfites to keep it white. So, be sure to get unsweetened organic coconut. I usually use Lets Do...Organic because they don't use any enhancers/extenders/preservatives or sulfites and it is available at my local co-op. "Shredded dehydrated coconut maintains all of the fiber and the macro-nutrients present in its fresh form; this includes a the highly-prized medium-chain fatty acids, only found in such concentrations in the coconut."

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ingredients, part 1.

I have been thinking it would be fun to post regularly about different items in our pantry. While we try to stay local for our veggies, meats, and dairy, we do expand for base ingredients. I like to find items that add additional nutrients or beneficial goodies to make the meals that much better.

In the winter I like to make stews, soups, and chili in my slow cooker which then makes enough for several meals. Many ingredients I use for those meals are pretty basic - soups will have celery, carrots, garlic and onions combined with stock and some sort of soaked dried bean (lentils, split peas, beans, etc.) or pasta, and then stock and maybe some meat. Those elements are nutritious and taste great, but I like to push the limits a bit and get as much extra goodness in there.

A few ingredients that I like to use include good quality organic miso paste, kombu, organic toasted sesame oil, and celtic sea salt. I know I have mentioned the sea salt before, and I use that for the trace minerals present.

Miso is a fermented paste, made from different ingredients, but the most common one is from just soybeans. Miso contains trace minerals zinc, manganese, and copper, among other things. Miso soup is rich with antioxidants and protective fatty acids, and a good amount of Vitamin E. It also boasts protein and Vitamin B12. It adds a nice rich flavor to stocks.

Kombu is a dried sea vegetable. When kombu is added to the cooking water of dried beans, it helps beans cook faster and aids in digestion. It contains many trace minerals and is a great source of folate, calcium and magnesium.

Toasted Sesame Oil is a good source of calcium, magnesium, iron, phosphorous, vitamin B1, zinc and dietary fiber. Sesame is high in oleic and linoleic fatty acids that are rich in omega 6.



How do you use these items? For me, since I make soups and stews a lot, I use them in my stock base.

Put 4 cups of water on the stove, and add a sheet of kombu. Bring to a low simmer for 15 minutes, remove the kombu piece. Take 1-2 Tbsp. of miso paste and whisk into the kombu water until dissolved. There you have a good base (you can use as is and pour into your soup, or use this instead of water when making a chicken/beef stock).

From there I sautee veggies for the soup/stew or stock. Usually celery, onions, garlic, and carrots--all in a pan with a drizzle of toasted sesame oil (and usually some coconut oil) and a pinch of sea salt. These cook down and I add them to my kombu/miso stock along with whatever other meats and veggies I have chosen. So good!

I made chicken soup this week to help combat the last of the flu coughs and drizzle. I'll post that recipe soon. It is gooooood.