What's The Best Source of Coconut Milk?

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!

 

Comments

[Amy]

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.

[Peter]

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.

[Nell]

Thank you so much- what a great resource!

Nell Stephenson
www.nellstephenson.com
BS EXSC, USC ACSM H/FI

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[Nell]

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

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[Cindy Wilson]

Where do you buy Tropical Traditions coconut cream?

[Nell]

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.

[Amy]

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.

[Nell]

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

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[Amy]

Sure. I adapted it from instructions I found on a low-carb discussion forum.

[Nell]

Great- thank you!

Ill say something like, This recipe came from a reader, Amy, in (what city/state/country are you in?)

Thanks again!