Every trip Kevin and I take to Costa Rica provides a lesson in culinary creativity. Despite the abundance of incredible fresh fruit and all the avocados one could ever wish to eat (and I can eat many), some of the items I consider staples are lacking. For example, when the only milk you can buy comes ultra-pasteurized and shelf-stable, my morning routine of Dirty Chai looses some of its glamour-- not to mention all of its possible nutrient properties.
In search of something equally rich and satisfying-- nut, soy and oat milks simply don't cut it-- I considered another option. Coconut milk!
Sadly, the stuff in a can though creamy enough, comes with a good dose of preservatives. And while fresh coconuts are plentiful here, the idea of wielding a machete every morning prior to my cherished cup of coffee was more than I could commit to. Oh, what is a jungle bunny to do?
Fortunately, I had to look no further than my local organic juice bar (also plentiful in Costa Rica). There, I found unsweetened, organic dried coconut pieces. With the possibility of fresh, coconut manna and cold-brewed iced coffee in my future, I couldn't get to my high-speed blender fast enough.
Homemade Coconut Milk:
1 cup dried, unsweetened coconut pieces
4 cups water
pinch of sea salt
drizzle of honey
1 teaspoon vanilla
Blend until completely smooth, then strain through a fine mesh strainer or cheesecloth. It lasts about three days in the fridge.
Coconut milk might just change your life... or at least your morning routine.
Click here for more information about the health-giving properties of Coconuts.