Allergy-Friendly Coconut Milk

When my son was young, he had very few safe foods. We were so fortunate that coconut was one of his safe foods. I still get excited about that because I was able to start using coconut to create most of his recipes. He was a toddler, and I felt he needed a milk. So, I went on a search for milks he could tolerate. Dairy and nuts were not options due to allergies, so we tried sunflower milk, goat milk, and some others. They were not options for us either, so I looked at coconut milks. For us, we have to trial new foods with very few ingredients, especially with processed foods. I was not able to find a ready-to-drink or shelf-stable coconut milk without additives, so I started experimenting with making my own homemade allergy friendly coconut milk. First, let me say a big “YOU’RE AWESOME” to all of you who make your own coconut milk by tapping and using the whole coconut. I tried it, once, and that is not a skill I possess. It was entertaining though!

I finally settled on using canned coconut cream and filtered water. I looked for a clean, safe, canned coconut cream. Some companies add only guar gum to their coconut cream and water, but there are some that have a simple formula of organic coconut cream and filtered water only. I also wanted a BPA-free can and preferred zero BPS, as well. After reading and calling companies, I finally found my favorite canned coconut milk. I was most impressed when I spoke with the company’s customer service representative. She was very knowledgeable and able to answer all of my questions about their products. I learn so much about a company, their true dedication to allergy-friendly, and their products, when I call and ask questions. I recommend you call if you have any questions about a company or their products.

This allergy-friendly coconut milk is really easy to make. We always keep a bottle mixed-up ready to drink and use in recipes.

Ingredients

1 can, 13.5 ounce organic coconut milk or cream

28 -32 ounces filtered water (depending on your taste preference)

1 glass bottle, pitcher or container with lid, 48 to 52 ounce

Directions

Pour & Go Method:

1. Open canned coconut milk, if none of it is solid, if it is all a milky consistency, then you can pour the can of coconut milk into your container, pour the water into the container and mix really well by shaking (with a lid on the bottle) or stirring
2. You are done. Enjoy!

Oven Method:

1. Open canned coconut milk, if it has hard or solid pieces of cream, heat it in the oven
2. Place the can on a middle rack in the oven on about 200 degrees Fahrenheit for 10 – 15 minutes, this will melt the coconut cream for easier pouring
3. Pour the can of coconut milk into your container
4. Pour the water into the container and mix really well by shaking (with a lid on the bottle) or stirring
5. You are done. Enjoy!

Blender Method:

1. Open canned coconut milk, if it has some solid, hard cream in it, you will need a blender to blend it thoroughly
2. Get your blender out
3. If there is a solid, hard cream top on it, you may need a spoon to gently break it. Don’t push the spoon in too fast or the underlying coconut water will erupt all over you. I might have learned from experience.
4. Heat one cup of water until warm, then pour into the blender over the coconut milk. This will help soften the solid parts of milk so it will blend more smoothly.
5. Blend the coconut milk and the 1 cup of warm water for 30 seconds to a minute.
6. Add the remainder of water into blender
7. Blend for 1 minute
8. Pour into container.
9. You are done. Enjoy!

Whichever method you use, after making your homemade coconut milk, keep it refrigerated. It will last for a week.

Enjoy it cold, over cereal, warm with cacao, or in your favorite recipes.

If you have any questions, please don’t hesitate to comment and ask!