“What is that thick stuff at the top of the can???”
I get this question all the time from clients and students when they open their first can of coconut milk.
My response, “that’s the good stuff!”
Coconut milk is essential when stocking a whole foods pantry.
Coconuts are rich in fiber, vitamin C, E and most of your B vitamins as well as minerals such as iron, selenium and magnesium.
In certain parts of India, especially coastal areas, the coconut tree is referred to as kalpavrisksha which is Sanskrit for, “tree which gives all that is necessary for living” because all parts can be used – the water, milk, sugar and oil.
Check out the video to find out how I open and store my coconut milk.
I recommend buying full fat canned coconut milk rather than the kind found in the refrigerated section of the grocery store.
The canned version has very few ingredients – coconut, milk and guar gum (a safe stabilizer) whereas the refrigerated version has a laundry list of ingredients, additives and sugar. Ick!
Coconut milk is a great substitute if you’re dairy free or are wanting to experiment going without dairy for a while.
Recently, I learned you can make whipping cream with it.
I see a fruit crumble in my future…..
Do you have a delicious coconut milk recipe? Tell me about it in the comments below!