Last Updated on December 29, 2017 by Patricia Carter
Summary: Learn this EASY SCD Coconut Milk Recipe! Never again slurp down emulsifier and gum ingredient additives that wreck your gut with inflammation contained in commercial coconut milk! But if you must source commercial coconut milk, I’ve included some cleaner brands to look for. Why must you ditch and eliminate commercial coconut milk or coffee drink creamers (or any food for that matter) that contains emulsifier and gum ingredients? Read this post for a refresher, but the short of it is they wreck your gut with inflammation that is on the order of causing (in mice anyway) IBD if predisposed, and if with a normal immune system, say hello to chronic low-grade intestinal inflammation and metabolic syndrome. With 35% of all U.S. adults, and 50% of those 60 years of age or older, having metabolic syndrome, it is time to ditch those gut inflaming ingredients and give your gut the tools it needs. I’m posting this recipe now since the “SCD Warming Non-Dairy Latte Does Your Body TRIPLE Good” recipe is coming next up, and that uses… drumroll pls… coconut milk!
SCD Coconut Milk Recipe: Here are two DIY methods I use. Tip: Make in bulk and freeze!
Here’s my preferred go-to method for EASILY making your own DIY coconut milk using coconut butter (also called coconut manna) that I learned from Mommypotamus. I like Nutiva’s Coconut Manna and Artisana Raw Coconut Butter, but the are lots of organic coconut butter brands to try.
SCD Coconut Milk Recipe and Sourcing
Ingredients
- 2 Tablespoons of coconut cream (also called coconut manna or coconut butter)
- 3/4 cup of hot filtered water
Instructions
- Combine the coconut cream with 3/4 cup of hot filtered water.
- Using an immersion blender, a blender, or a frother such as this Pampered Chef tool, whip them until smooth. This texture is good for use in baking.
Tips on thickness and smoothness of this coconut milk:
- If you desire a thicker or smoother texture, allow the coconut milk to rest 20 to 30 minutes to thicken. It can then be strained through a cheesecloth for an even smoother texture before using.
- If you want a creamier milk, just use more coconut cream.
You can also make coconut milk using coconut flakes. I always use the Let’s Do Organic Coconut Flakes. Here’s the How-To video from Tropical Traditions. Notice that they reuse the pulp running it through the blender twice! A good post to read for the How-To is the Nourishing Gourmet, here. The simple recipe is:
Add 2 cups of coconut flakes to 4 cups of very hot filtered water. Cover and let rest 1 to 4 hours. In two batches, use a blender or an immersion whip stick, and blend for 1 or 2 minutes. Strain mixture through a fine sieve (pressing down on the coconut mixture to release all of the milk) or through a cheesecloth or a nut bag (squeezing to release all of the milk). Repeat the hot water soak/drain/squeeze using the left over pulp, but use less hot water, about 2 cups. Refrigerate the coconut milk and use the coconut pulp either in SCD coconut macaroons (my favorite recipe) or dehydrate into coconut flour.
Commercial Sources of Cconut Milk: To eliminate the additives, gums, emulsifiers try Trader Joe’s or Native Forest.
Just admitting upfront, I use the cleanest canned coconut milk that I can find ONLY IF I am under time constraints. In your decision making, understand the real problems with canned coconut milk.
- First, there’s the bisphenol A (BPA) chemicals, (as well as the chemicals from the lining used for the cans not BPA lined) that leaches into the milk. Read about BPA evils at EWG.
- Add to that, most canned coconut milks contain additives like emulsifiers and stabilizers that keep the product from separating. The Gerwirtz studies found these harmed the gut causing IBD in rats predisposed and metabolic syndrome in those with normal immune systems — for a refresher, read the post, Microbiome, Emulsifiers, IBD & Metabolic Syndrome.
Look at all the gut pro-inflammatories we feed our beasties downing commercially prepared coffee drinks and creamers: Gum, Carrageenan, natural flavors, colored titanium dioxide, sodium benzoate preservatives, caramel color, organic expeller pressed soybean oil, vegetable oil, mono and diglycerides, sodium phosphate, dipotassium phosphate, artificial flavor, soy lechthin emulsifier, potassium sorbate, sugar, unfiltered water, CAFO unpastured non-organic dairy, cassia cinnamon (not the “True Cinnamon”), etc…
I’m going to help you stop that gut load of gut wrecking additives! Look for the “SCD Warming Non-Dairy Latte Does Your Body TRIPLE Good” recipe coming next up!
When I don’t DIY and make coconut milk, I use Native Forest products or Trader Joe’s:
- Native Forest Organic Simple Coconut Milk ( Ingredients: Organic Coconut Milk (organic coconut, purified water)
- Native Forest Organic Coconut Milk (Ingredients: Organic Coconut Milk (Organic Coconut, Water).
- Trader Joe’s Organic Coconut Milk (Ingredients: Organic Coconut Milk (Organic Coconut milk (water, organic coconut)).
Just a heads up however. There are no letters for SCD legality that I am aware of for any of these products. If you use them and symptoms persist, these products could be the culprit. The second slide below shows Trader Joe’s Organic Coconut Milk whipped using an immersion blender, two days now stored in the fridge. Still thick and creamy. You don’t need to immersion blend canned coconut milk, but straight out of the can, you need to really whisk well to blend it before refrigerating.
Best in health through awareness,
