The kind of coconut milk I recommend comes in cans (not in cartons). Make sure you get coconut milk and not coconut cream, which is a sweetened product fused for drinks and desserts. My favorite brand is Thai Kitchen Organic. Always get the full fat version.
If the solids have separated from the liquid, just put the whole contents of the can in the blender and mix up. Store in a glass jar in the refrigerator. Coconut milk won’t last more than a few days in the fridge, so if you think you won’t use it up in that time, freeze some of it in ice cube trays and pop out as needed.
Coconut Eggnog
A morning eggnog made with coconut milk is a great start to the day.
Ingredients:
- 1/3 can coconut milk
- 2 fertile organic eggs or yolks
- 2-3 tsp. honey
- optional: frozen or fresh fruit
Directions:
- Beat the eggs with a fork in a bowl, adding a few drops of liquid iodine. Put all ingredients into a blender and blend until smooth.
Coconut Smoothies
Ice cubes of coconut milk can be added to smoothies or juices for a wonderful summer frothy drink. My favorite is:
Ingredients:
- 8 fresh basil leaves, chopped finely
- 1⁄2 can pineapple juice concentrate
- 1⁄2 tray coconut milk ice cubes
- 1 juice can of water
Directions:
- Blend the basil leaves with the pineapple juice until the basil is very fine, like black pepper. Add in the coconut milk ice cubes and the can of water. Blend some more.
- You can also use unfrozen coconut milk and regular ice cubes – but just be sure to puree the basil in a small amount of liquid first, or it just won’t work well. Very refreshing!