I had a lot of fun last night presenting a Valentine’s Day cooking class at a local chiropractor’s office. Of course, dessert is a must for such a sweet occasion. My favorite desserts are chocolate and ice cream – in that order. I’m in love with coconut ice cream and I make a homemade version which I taught in this class. Here’s my dilemma – to make this beautiful, creamy dessert I need full fat coconut milk and it comes in cans containing BPA, as do all canned fruits and vegetables with few exceptions. The 2 brands that don’t have BPA are not sold in my area (I guess I can mail order it – what a pain!).
I really thought after the ban on baby bottles with BPA, industry would naturally follow suit – NOT! Until people start voting with their pocketbook, we probably will not get rid of this dangerous chemical in our food supply. Profit rules industry! Sending a clear message to industry by boycotting canned foods is a surefire way to let them know we will not tolerate BPA in our food. When profits plunge – they WILL get the message….Good food for thought.
I know I’ll get the argument “canned produce is cheap” and “I can’t afford fresh or frozen”. Buy fresh produce locally, in season and on sale for the best price. When it’s really cheap – FREEZE! (more on that later).
So where am I going with all of this – I just found a great recipe for homemade coconut milk. I am so excited – I can’t wait to try it. (courtesy of chris kresser.com)
- 4 cups water
- 1.5 – 2 cups unsweetened organic coconut flakes or fresh
- Heat water until hot (but not boiling).
- Add shredded coconut and water to blender or processor.
- Blend on high for several minutes until thick and creamy.
- Pour through a fine mesh strainer to filter out the coconut pulp, then squeeze through a cheese cloth to filter the smaller pieces of coconut.
- Drink immediately or store in the fridge. Use within 3-4 days of making for the best flavor and texture. *
*patience thinks you can probably freeze it as well.
The Experiment: I’m sure this milk is delicious, but will it perform like canned coconut milk. Will the fat separate from the liquid when chilled? I need the fat only for my ice cream. Stay tuned or you might beat me to it. Let me know if the experiment works and if it does, use it in my ice cream recipe below:
1 can coconut milk (very cold and do not shake or tip)
4 tsp stevia
dash of sea salt
2 tsp vanilla flavoring
2 ½ cups of frozen pitted cherries (thawed slightly)
¼ cup toasted raw nuts (optional)
Nutmeg for garnish (optional)
- Scoop cream from top of opened can of milk or punch hole in bottom of can to drain out the water so only cream is left in the can.
- Place cream, sugar, salt, and vanilla in large bowl and whip on high-speed until well blended and thick or whisk aggressively. Fold in fruit. Allow fruit to freeze milk for a few minutes before serving.
Serve immediately or freeze. Top with toasted raw nuts and dash of nutmeg.
Note: Do not shake milk or turn upside down before opening. You want the milk and cream to separate.
This ice cream is as good as it gets! Creamy, fresh, and fabulous with no cranking required!