recipes

K4 Coconut Milk

Kaye van der Straten

A tall glass of snowy white, creamy, chilled, coconut milk is set on a timber board with a black background.

K4 Coconut Milk

We are only too familiar with the search for all things non-dairy, so we present to you our super easy coconut milk recipe! 

Ingredients

  • 1 cup dried coconut
  • 750ml boiling water
  • A good crack of sea salt

Method

  1. Pour the coconut and salt into a high speed blender. Blend for 10 seconds to create a fine crumb (no longer or you’ll have coconut butter). 
  1. Add the boiling water and allow to cool (approx. 1 hour).
  1. Now blend again on high speed for at least 1 full minute. Pour the liquid through a filter straining bag or muslin cloth.
  1. Squeeze the bag tight to release all of the lovely creamy coconut milk. 
  1. Pour into a container and keep in the fridge, use within 3 days.

 

We love incorporating this into all manner of dishes. This coconut milk recipe is a staple in our K4 kitchen; from savoury creams and panna cottas to warm turmeric drinks, baked goods and smoothies. Or just drink as is!

Coconut milk is fabulous because it is lactose-free and nut free, making it the drink of choice for many people, especially with regard to the Autoimmune Protocol. High in vitamins B1, B3, B5, B6, C and E, this coconut milk recipe can be the nutritional highlight to a vast variety of dishes and drinks.

Coconuts do contain fats, but they are mostly of the medium chain saturated fatty acids variety such as lauric acid. The human body converts lauric acid into a fantastic compound called monolaurin which is antifungal, antiviral and antibacterial. That means that monolaurin helps destroy a large number of disease-causing organisms, making this coconut milk recipe a great thing to include in your everyday cooking to protect you and your family from infections and viruses.

It’s difficult to buy fresh coconut milk here in New Zealand because of the limited shelf life it has after being pressed. That’s why we suggest buying the dried (desiccated) variety and making it fresh yourself; far more simple and satisfying than buying it in a can. 

Coconut milk is not to the same as coconut water. Coconut water comes from young, green coconuts and is clear in comparison to the creamy whiteness of coconut milk. Coconut water is lower in fat but has a higher quantity of easily digestible carbohydrates.

Our coconut milk recipe may be the simplest in our repertoire, but it has a starring role in a lot of the cooking that we do. Using simple ingredients and handling them naturally is at the heart of what we do at K4 and we encourage you to make the swap, even if just for a little while to see how your milky drinks and creamy meals can be improved by the humble power of the coconut.

Find our Coconut Milk in these recipes

Garlic Panna Cotta with Roasted Pear, Feta Crumb and Mint

Cultured Golden Milk

Zucchini & Cultured Garlic Muffins

Ginger and Pumpkin Muffins

Greenlip Mussel Fritters

Ginger Salmon/Snapper with Cultured Cauliflower Puree

 

 


Older Post Newer Post


Leave a Comment