Raspberries and Coconut Milk…drool.
Did you ever hear how coconut milk is traditionally made? It’s pretty cool.
For the thick, rich stuff they squeeze grated coconut meat through a cheesecloth. The squeezed meat gets soaked in warm water, then squeezed again a few more times for a thinner coconut milk.
The thick milk (20-22% fat) is used most often in dessert and sauces (I have really good luck using it in recipes that call for heavy cream, for example), and the thin milk (5-7% fat) is great in soups and general cooking.
Canned coconut milk is usually a combination of thick and thin – and water is often used as a filler.
Be sure to read the label to get the kind that doesn’t have any additional additives, and buy organic whenever possible.
You can refrigerate canned coconut milk prior to opening, which will draw the solids to the top, allowing for a delicious coconut “cream” – a trick I use often to make a “whipped coconut cream.”
If you’re wondering what the difference is between coconut milk and coconut water, it’s simple – the water is the liquid that comes out of young, immature green coconuts.
Here are 5 ways to use coconut milk….
1. French Toast batter (for 2 slices, try 1 egg, 1/4 cup coconut milk, a T vanilla extract and 1/2 tsp nutmeg) – AND bonus – French Toast topping – the picture above is just before I mashed the raspberries into the coconut milk, and topped my French Toast with it
2. Creamy Fruit or Green Smoothies
3. Whipped Coconut “Cream” – refrigerate full-fat canned coconut for several hours. Be careful when you open it to not shake or stir the separated fatty meat from the water. Scoop the fat into a bowl, and stir in 2 T honey (or more, to taste), and a teaspoon and a half of vanilla.
4. In your coffee or espresso with a little cinnamon (OMG)
5. Coconut Milk “ice cream” – check out this awesome recipe from NutritionStripped.com