Spring is here! And I’m recycling Homemade Coconut Milk post, it deserves to be highlighted again as, especially now, we need fresh and healthy food more than ever.
Knowing how to make a coconut, almond or any other type of milk changed my life. Seriously, it gives you the confidence of exactly knowing what you are drinking. We spend too much time and energy cooking healthy meals, avoiding alcoholic cocktails, working out hard,… I can guarantee you after trying your homemade coconut milk, you’ll never buy it in the store again 🙂
Everyone should include coconut milk into their regular diet. You can add it to your smoothies for extra creaminess or in curry sauces, for example. Its uses are wide but the benefits are even more impressive.
Coconut milk is rich in minerals, such as;
and vitamins C, E and a range of vitamins B. On top of everything, coconut milk is rich in lauric acid (a medium-chain fatty acid) that has many anti-fungal, anti-viral and germ-fighting properties.
You can store your homemade coconut milk in the refrigerator for 3-4 days. In case the cream separates from the water (while being stored in the fridge), blend again and serve.