Seems coconut milk is growing in popularity, which is a good thing!
However, canned coconut milk almost always contains Guar Gum, a potent source of saponins, which is a BAD thing, especially for anyone with autoimmune disease.
So where can you find plain coconut milk, that is JUST coconut milk?
Right from the source- buy your coconuts whole and rest assured you won't be ingesting those nasty anti nutrients!
Cheers!
I make my own coconut milk by blending shredded coconut from Tropical Traditions with hot water and then straining it. Fresh coconut would be a better choice but at least the shredded coconut doesn't contain guar gum. I make coconut milk yogurt from it.
Posted by: Amy | July 16, 2010 at 01:43 PM
I use Tropical Traditions coconut cream concentrate, which is organic coconut milk minus the guar gum and water. Fresh coconut would be better but it would definitely be more work.
Posted by: Peter | July 16, 2010 at 02:17 PM
Thank you so much- what a great resource!
Nell Stephenson
www.nellstephenson.com
BS EXSC, USC ACSM H/FI
Sent from my iPhone
Posted by: Nell | July 16, 2010 at 02:20 PM
Thank you for this referral; brilliant!
If youre willing to share your coconut yogurt recipe,
I know lots of readers would be interested!
Nell Stephenson
www.nellstephenson.com
BS EXSC, USC ACSM H/FI
Sent from my iPhone
Posted by: Nell | July 16, 2010 at 02:21 PM
Where do you buy Tropical Traditions coconut cream?
Posted by: Cindy Wilson | July 18, 2010 at 07:21 PM
I havent purchased it yet, but have a look at the other comments to this post and youll see one in which a reader has kindly listed where they purchase it.
Posted by: Nell | July 19, 2010 at 02:33 PM
I make the coconut milk yogurt by blending approximately 3 cups of shredded coconut with about 6 cups of boiling water. I've heard that some people use a 1-1 ratio on the coconut milk and water for a creamier consistency but 2-1 works OK for me. Then, I strain the coconut and repeat this process one more time. I end up with about 8 cups of coconut milk this way, which fills my yogurt maker. I then heat the coconut milk to about 170 degrees F and cool to room temperature. While it's cooling, I mix in about 3 tbsp. of honey (so the bacteria will have something to eat) and maybe a packet and a half of gelatin, which will thicken the yogurt a bit. I let it cool to room temperature (I often use the fridge to speed this up), mix with just under 1/4 tsp. of yogurt starter (I use GI ProStart from giprohealth.com) and place in my yogurt maker for up to 24 hours but usually at least 12 hours. After I put the yogurt in the fridge, I stir it up every few hours while it's cooling. If I don't do this, the fat will rise to the top and solidify, since there's no guar gum in it.
TropicalTraditions.com has excellent shredded coconut, coconut cream concentrate, and coconut oil. I'm just a happy customer.
Posted by: Amy | July 20, 2010 at 05:54 AM
Thank you so much! May I have your permission
to post your recipe (and credit you, of course) as a blog entry?
Thanks again!
Nell Stephenson
www.nellstephenson.com
BS EXSC, USC ACSM H/FI
Sent from my iPhone
Posted by: Nell | July 20, 2010 at 08:57 AM
Sure. I adapted it from instructions I found on a low-carb discussion forum.
Posted by: Amy | July 20, 2010 at 04:03 PM
Great- thank you!
Ill say something like, This recipe came from a reader, Amy, in (what city/state/country are you in?)
Thanks again!
Posted by: Nell | July 20, 2010 at 05:12 PM