3 Reasons to Make Collagen Coconut Milk
For the past few months, I have been making my own coconut milk. I use it in everything from Simple Curries to lattes. Homemade Coconut milk is even built into my Paleo “oatmeal recipe”. After you have made your own and see how easy it is, you will probably never buy coconut milk in the carton again.
3 Reasons to make Collagen Coconut Milk
1. It is way cheaper
If you are like me, you like to know you are getting a good value. Food is expensive enough. Store bought coconut milk is a total rip off. It is mostly water! Need more convincing? Well here is a table comparing the price per cup for common brands to homemade.
2. Store-bought brands contain a lot of Additives
Store bought coconut milk contains gums. Gums act as an emulsifier to keep the coconut and water from separating. They also give the “milk” a thicker, creamier texture. While some are better than others, all gums have the potential to irritate your gut. Some people are more sensitive to this than others. Chris Kresser did a really great break down of gums if you would like more information.
The cartons are also lined with plastic, which sometimes contains BPA!
Take a look at these ingredients and tell me which you rather consume.
3. This recipe contains Collagen
Collagen (is great for you! It contains amino acids that most people are deficient in and helps heal your gut, the opposite of what gums do. Collagen is good for joint health and helps you sleep better. Since I have started consuming more collagen I have noticed my skin has gotten way softer. I could go on and on about collagen but in case you don’t really care I won’t, but if you would like to learn more check out this link to a Dr. Axe article.
Gelatin is Collagen that has been cooked
Collagen Coconut Milk
Making your own coconut milk is easier than you think
Ingredients
- 2 cups water boiling
- 2 cups water cool
- 3/4 teaspoon grass fed gelatin
- 2 tablespoons Coconut butter (manna)
- Pinch of salt
Instructions
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Bloom gelatin in about 1 tablespoons cool water
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In a blender, mix hot water, bloomed gelatin, coconut butter*, and salt, on a low spend for about 20 seconds.
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Add cool water, and refrigerate
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After the milk has cooled, shake to mix, one final time.
Recipe Notes
*To make a richer coconut milk, more like you would find in a can, add ½ cup coconut butter instead of just 2 tablespoons.
The original recipe first appeared in a post I did for Open Sky Fitness
*Wild and Well Fed is a participant in the Amazon Services LLC Associates Program. While this does not add any cost to the consumer it helps Gina continue to work on this blog. She will only provide links to things she thinks will help you or you might really like. Thanks for the support!
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About Gina
Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.
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