The taste, smell, and sight of coconut milk is heaven on earth for me. I know that not everyone feels the same, but at the very least you can hopefully appreciate the coconut fruit (which is called a nut) for all its many health benefits.  

The simple coconut is native to the Indo-Pacific region and is referred to as “the tree of life” due to its medicinal benefits to the heart, brain and stomach. These numerous health benefits can be attributed to the coconut’s fat content, antibacterial properties, fibre, protein, antioxidants, vitamins and minerals.

Eating the meat of the fruit is a simple and delightful treat, but getting to it takes a machete. Literally. Once you do break through its tough outer layer, however, you will find a pure and perfect hydrating beverage that was used during World War II when regular saline IV ran out. The reason? Coconut juice has a very high electrolyte content – which also makes it a superior sports drink.

Its healthy fat in oil form is protective against heart disease and it happens to be the easiest milk to make of all the nut kinds of milk out there. So why not give coconut milk a try? It just might surprise you while packing a nutritional punch too!

Nutrient Snapshot of the Coconut

• Coconut is considered a natural antibiotic due to its lauric acid, which is a fatty acid and helps the body fight against bacteria, viruses, herpes, gum disease, ulcers, urinary tract infections.
• Coconut also contains caprylic acid that can fight fungal infections like candida, thrush, and athlete’s foot.
• Coconut feeds the brain! Coconut oil has the potential to ameliorate memory disorders, dementia and Alzheimer’s due to the ketones found in MCT oil.
• MCT oil also has the potential to help with weight loss and waist circumference. It can decrease appetite, boost metabolism, and increase the activity of fat burning cells.

Coconut Milk Recipe

Recipe author: Wellness Mama
Makes approx 4-6 servings
Time: About 10 minutes

Ingredients

• 4 cups of water
• 1.5-2 cups of unsweetened shredded coconut
• Use Medjool Dates for sweetness – be careful, one goes a long way so taste before you add more

Instructions

1. Heat water, but don’t boil. It should be hot, but not scalding.
2. Put coconut in blender or Vitamix and add water. (If all water won’t fit, you can add the water in two batches.)

3. Blend on high for several minutes until thick and creamy.

4. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.

5. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.

6. Flavour options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.

7. Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavour and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.

Bonus Cooking Tip:

Coconut oil is very heat stable so use for pan-frying, roasting, baking or anything at high heat. Yes, it changes the flavour slightly, but like anything else, after a few meals cooked in coconut oil, you don’t notice the flavour.