The good news is that making your own coconut milk is very easy and it ensures that your body is given access to all of the wonderful properties of coconut, without any nasty additions.
Enjoying natural coconut products on a regular basis has numerous health benefits. Coconut flesh and coconut oil has been shown to contribute to healthier skin and hair, lower cholesterol levels, assist weight loss, increase levels of immunity and improve digestion and metabolism. It has been shown to provide relief from kidney problems, heart disease, high blood pressure, diabetes, HIV and other viruses and illnesses, both internal and external.
Coconut milk that you buy in a tin from the supermarket is made from the dried coconut flesh, however store bought products may not be the healthy alternative you imagine them to be. Bisphenol-A (BPA) is a chemical that is used in the lining of certain canned foods. BPA especially leaches into canned foods that are acidic, salty or fatty, such as coconut milk. BPA exposure has recently been found to be very common, with 93% of adults showing signs of BPA in their system. Tinned coconut milk also often contains preservatives and sulfites. New coconut milk products appearing on supermarket shelves as a non-dairy milk substitute, are also typically laden with sugar and artificial ingredients
1 cup of organic desiccated coconut (make sure you use organic coconut as conventional coconut contains preservatives and sulphites)
3 cups of filtered water
Blend the coconut and water at high speed on your blender for around one minute.
Pour the contents of the blender jug into a nut milk bag and strain well, press out all the liquid into a bowl and keep the fine coconut in the bag.1
When the liquid is fully strained, transfer the milk to a glass jar or bottle to store in your fridge. You can empty the contents of the nut milk bag into another container and store the coconut meal for dessert recipes too.