It’s probably one of the ingredients that I use the most in the kitchen. I could honestly never be without it.
Yet, it has to be one of the ingredients that I find myself having the hardest time deciding which to use.
With all the conflicting information that’s out there, I can’t seem to really make up my mind as to what’s good for me and what is not.
The only thing that I know for sure is that dairy will never, ever be my first choice.
Or my last, for that matter…
Not because I believe that it isn’t good for me, but simply because I don’t like it.
Never have, never will.
Plain, unsweetened soy milk has always been my favorite substitute. Call me weird, but I happen to really like the stuff.
But I keep reading all sorts of information saying how soy isn’t good for you unless it’s in a fermented form. That basically means soy milk, which I always thought to be a healthier option, MIGHT in fact be a less than optimal choice after all.
I’m still not quite sure what to make of all this information and exactly where I stand when it comes to soy, but I have somewhat reduced my consumption since reading on the subject.
Looking for other alternatives, I started studying the labels on all the other milk options and was shocked to find out that they all contain a bunch of ingredients whose names I can’t pronounce. Ingredients such as sugar, artificial flavorings and other additives.
I will have none of that in my milk.
So I started making my own and I have to say that so far, I have been very pleased with my home made almond milk.
Sometimes, though, I need to have access to milk quickly and have no time to whip up a batch…That’s when I used to crack open a carton of soy milk.
Since I’m no longer convinced that I want to do that anymore, I needed another option!
Enter 3 ingredient coconut milk.
Again, this one is somewhat controversial because of the high levels of saturated fat that’s in coconuts…
Argh. Looks like there’s no easy answer when it comes to milk!
But this one sure is easy to make, and I can pronounce the names of all 3 ingredients that go into it.
Plus, I choose to believe that the fat in coconut is actually good for me.
So let’s make some milk, shall we?
Here is pretty much all you will need for this recipe.
Start with a can of coconut cream (sometimes called milk also… this particular one is called cream in English and lait (which means milk) in French. It’s pretty confusing stuff, really!)
Take a look at the label and read the ingredients. Make sure it contains nothing but coconut and water!
Next you will need some Pure Coconut Water. No confusion here. This one is always called water!
Although you could also use Young Coconut Water. But it would still be called water!
Again, look at the label. You shouldn’t find any traces of sugar, sweeteners or artificial flavors here.
Only 100% Coconut Water.
Measure one cup of the Coconut Cream and add that to your container.
If you are a real purist like me, rinse your measuring cup with the Coconut Water.
Add that to the Coconut Cream.
Pour the rest of the Coconut Water into the glass jar
Add 4 cups of water (you could add up to 6 if you wanted your milk to be a little lower in calories and fat)
Give that a little stir… and there you have it!
3 Ingredient Coconut Milk!
Easy enough for ya?
And talk about tasty!
- 1 cup coconut cream (I used Savoy)
- 520 ml coconut water (I used Blue Monkey)
- 4 cups water
- Add all ingredients to a large glass of plastic container. Stir with a wooden spood or give a quick whisk until well incorportated.
- Keep refrigerated for 7-10 days. The milk will split after it sits for a while, so you will need to give it a good shake before every use.
Pour yourself a glass, you’ll see!
Throw a straw in…