Labor intensive, but a fun family project! We made the coconut water into coconut kefir, and then cracked open the shells and ‘juiced’ the coconut meat to make coconut milk. I honestly have no intention of switching to homemade coconut milk, for now we are happy to compromise and use the canned stuff most of the time.
Natural Value “Natural” is the only brand that I’ve found without added guar gum. On GAPS guar gum is not allowed. I noticed that on the newest edition of the GAPS book, canned coconut milk is not on the ‘not allowed’ list, though it doesn’t show up on the ‘allowed’ list either. In any case, coconut milk is a fun family project!
Cracking coconuts is great fun and serious work! (especially when you’re two!)
Chopped the meat so the juicer could better handle it. I have no idea if it’s a good idea to do this in a juicer or not (see how Nourished Kitchen made Coconut Milk in a blender for another option) but it worked well, and throughly cleaned any carrot-juice stains off my juicer in the process! We’re getting ready to replace this juicer soon, so it was a risk I was willing to take ;)
Five coconuts yielded 2 cups of very thick coconut milk, it could easily be thinned with water to make 8 cups. Knowing my tendency to hoard great fresh food like this, and then before I know it it’s gone bad before I had a chance to use it, I used the whole batch of fresh coconut milk that evening in a smoothie.
The remaining ‘pulp’ from the juicer? That became the most fantastic batch of macaroons ever.
6 egg whites (save the yokes for something else)
2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
2 1/2 cups shredded coconut
Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.
Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs. (alternatively, pre-boil the honey a bit and add to the eggs as we do in this honey frosting– I do this now to prevent my macaroons from falling flat as they sometimes do)
Fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle, you don’t want to deflate the eggs.
Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.
Time will vary depending on how big your cookies are. A tablespoon sized cookie will take about 50 minutes. Allow to cool briefly on the cookie sheet. Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool.
Join the free Freezer Cooking Class!
We're cooking August 28th- Freezer-to-Slow Cooker theme! Again, 12 Grain-Free Main Dishes, along with sides, desserts, and more!