It's So Dumb
Hear me out, I’m going to incriminate myself here too. I bought organic coconut milk for years. All the while patting myself on the back for taking good care of my dairy allergic body. I was already aware of many of the horrible things in American food industry and yet I didn’t occur to me to question plant based milks. It was dumb.
When I Wised Up
I’ve said it before and I will say it again. This journey is multifaceted and requires many stones to be overturned. It takes time and lots of baby steps.
I actually learned about gums several years ago. My boys were born allergic to wheat. Most gluten free products contain a “gum.” There are several types: xanthan gum, locust bean gum and guar gum to name a few. Each of these cause gut irritation. Yes! The very food you eat to reduce the autoimmune gut response to food allergies purposely has additives that will irritate your stomach. THERE IS NO WINNING! But wait, that is never an acceptable answer for me. So, I got to work.
I sorted out a possible solution for weaning my boys off gluten free breads and found a real food solution. All my work with that, led to the inevitable realization that our plant based milk also had the same gums. Dang It!
But it doesn’t stop there, you will also find gums in: salad dressing, hot sauce, ice cream, soup, etc.
So while it may not be harmful in small doses, you can bet it will add up (and take a toll) when it is added to every processed item at the grocery store.
Moving Right Along
The coconut milk was an alarming realization due to how much of it was consumed by my family. I knew I wanted to find a quick and sustainable alternative. In the end, I’m also saving us a nice chunk of change too! The above picture is the best source I have found for “clean” coconut cream. As the label states, there is no guar gun added. Nothing but coconut. Because I buy a month’s worth at a time from Azure Standard. Each one of these cans runs me about a $1.50. Quite the savings over nearly $4 for a half gallon of store bought stuff.
"Sustainable" Is A Time Issue For Me...
Yes, being a Wife, Mom and Homeschool Teacher is my full time gig but all of that consumes a great deal of time. While I am stripping my life of time saving conveniences, I am still looking to make sure my time commitments are “sustainable” long term, or it won’t work. We should all be practicing this sensibility when negotiating these home and lifestyle changes for our families. Be honest with yourself and do what is reasonable.
Being completely honest, I have had mornings where as I pour my coffee, I remember, “Crap, I didn’t make any milk last night!” No biggie, I hack it and make it work. I put a can of coconut cream in a half gallon mason jar and fill the rest of it with filtered water, shake and pour. It isn’t as creamy this way but it works just fine in a pinch.
Let's Whip Up Some Milk
On a clean kitchen counter, with access to an electrical outlet, collect all the equipment and ingredients.
- small food processor, I love this 3 cup Hamilton Beach processor for small jobs!
- half gallon mason jar and lid, Jarware lids are great for pouring liquids!
- spatula
- 1 can of coconut cream (no added gums)
- filtered water
Fill the remaining portion of the mason jar with filtered water. Keep in mind, the more water you add the thinner consistency the milk will be but it will also be more budget friendly, as well. Feel free to adjust to your desire.
With a lid secured upon the filled mason jar, shake vigorously to mix the water and the coconut.
Feel free to serve immediately or chill. Any remaining portions must be refrigerated and used within 5 days.
Everyday Uses
Just between my husband and I, we use up a half gallon in 2 to 3 days. I keep our coconut milk plain, so that it may be easily used in savory cooking dishes. That being said, if you had no intention of doing so, you could easily add a touch of maple syrup, vanilla and cinnamon and have a really tasty coffee creamer or sweet milk for cereal. Heck, make 2 batches one sweet and the other plain. Just be sure to label them so you don’t use the sweet one in your Alfredo. I hope you enjoy.
Coconut Milk
Equipment
- 1 1/2 gallon glass mason jar
- 1 small food processor blender works as well but will reap less frothy results
- 1 spatula
- 1 mason jar lid
Ingredients
- 1 13.5 ounce coconut cream no xanthan or gaur gum is preferred
- aprox 50 ounces filtered water
Instructions
- Assemble the equipment and ingredients on a clear counter near and electrical outlet, to operate the food processor.
- With the food processor prepared, open the can coconut cream and spoon the total contents into the food processor.
- After the lid is secured on the food processor, run the processor until the coconut cream is appearing creamy and frothy in texture.
- Once complete, remove the lid and position the processor bowl over the half gallon mason jar to empty the contents, within, using a spatula.
- Fill the remaining space of the mason jar (approximately 48 ounces) to your preference with filtered water.
- Secure a lid on the jar and shake vigorously to agitate the water and the coconut.
- It's ready for use immediately or may be chilled to preference. Refrigerate any remaining portions and use within 5 days.
- Shake vigorously before each use. Just like any other plant based milk.
Notes
- reduce the amount of water added
- use 2 cans of coconut cream per half gallon
