mamanatural.com Coconut milk is a nutritious beverage that tastes great in smoothies, curries, and even chai tea. What's more, it makes a wonderful substitute for those that can't tolerate dairy, particularly children, since it's contains nourishing lauric acid as well as medium chain fatty acids which are known for their health benefits... definitely heartier than rice milk. Now, how do we make this drink? Well, easy. Climb a tree. Pick a coconut. Then get a hammer and smash the thing open. Be sure not to hurt yourself in the process. Ha.. ha... for those of us who don't live in the tropics, making your own coconut milk can be a major ordeal. That's why I'm excited to share with you a healthy "short cut" to making the milk that doesn't rely on a can opener. You see, canned coconut milk works fine in a pinch but we want to limit our use of canned foods due to their Bisphenol A (or BPA) content. This compound has been linked to reproductive problems, cancer and type II diabetes. You'll need two ingredients for this recipe. Organic, unsweetened shredded coconut. You can find this online or at health food stores. And filtered water. You can also add sweeteners or flavorings such as vanilla, cocoa, stevia, or even passion fruit but these are optional as it really tastes delicious au natural. Below are two recipes for you to try. "Cooked" Coconut Milk Ingredients 2 cups organic, unsweetened shredded coconut 3 cups of hot filtered water (Use 2 cups if you want a thicker milk ...
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