Growing up, I was kind of a picky eater.
I would go to great lengths to avoid certain foods, including onions, potatoes, and squash of any sort. To be honest, there weren’t many vegetables I could stomach. Peas and raw carrots were the extent of it.
My mom was not the best cook (sorry mom!), but she did try to give us healthy meals. They typically consisted of a hamburger patty, some boiled red potatoes, and a vegetable of some sort.
Sometimes, she got a bit fancy and added a plate of lettuce topped with cottage cheese and canned peaches, but she didn’t delve into casseroles, soups, or even rice dishes very often.
Dinner was definitely NOT the meal I looked forward to!
Aside from vegetables, I also had a strong distaste for anything coconut.
I actually think my hatred for the fruit came from seeing someone on TV express their disdain for it, and I just followed suit.
These days, my mind is much more my own, and I adore the tropical sphere!…in most cases.
I love the oil, the cream, and the milk, but I’m not the biggest fan of just the shreds (unless they’re blended with something, but then I think that’s actually butter?…). I digress.
Up until recently, I’d been buying Trader Joe’s Light Coconut Milk, but these last few months, I noticed that it seemed to be causing me some digestive and eczema trouble, so I promptly stopped.
Allergies can be weird in that way. One day I’m eating peanut butter and banana shakes, and the next, my eczema is lighting up like fireworks because of it. Very frustrating.
Anyhow, this new turn of events all led me on a mission to create my own coconut milk.
Now, this isn’t your typical watered down rice milk-ish drink, but rather a thick, luxurious beverage that would be delicious in any dessert, smoothie, or even on its own!
- 4 c. water
- 2 c. unsweetened coconut shreds
- Bring the water to a low simmer in a medium saucepan.
- Add in the coconut.
- Stir the coconut to combine it.
- Remove the pan from the burner, and cover it with a fitted lid.
- Let the mix stand (covered) for 15-30 minutes.
- Pour the pan contents into a blender, and blend until smooth and well-combined.
- Strain the mix through a nut milk bag or fine mesh sieve (take care here, as the mixture can be quite hot!).
- Pour the milk into a container with a fitted lid.
- Refrigerate and use as you would any other milk.
Add a dash of sea salt if you like, but it really doesn’t need it.
Add 1-2 teaspoons of vanilla if you like.
I like this nut milk bag for making all my dairy-free milks.
I’m happy to report that I tolerate this homemade version without any trouble so far! 🙂 It just goes to show you how finicky your body can be. Perhaps with TJ’s milk, I was reacting to the can?…or something in the canning process? I never know.
If you make this, you can also make a delicious milkshake with it by adding in some cocoa powder, vanilla, dates, and ice…it’s a bit like a healthy Frosty! 🙂
Do you enjoy coconut? What foods did you hate as a child?
UPDATE: Here is a video showing you just how it’s done!