Making Coconut Milk

Every time we crack open a coconut Oscar tells me he wants to drink the coconut “juice”, because he loves the juice!  But when I give him the coconut water he won’t drink it because it tastes yuck!

Last time I decide to try making coconut milk and found a simple food processor recipe to follow on Always Order Dessert, which was very easy.  The hardest part is getting the flesh out of the coconut.  So of course Murphy’s law reigned and Oscar didn’t like that either.  So I made a milkshake instead, with nashi and coconut – Success!

Nashi and Coconut Milkshake

We still had some coconut milk left over as well as the coconut pulp, so for dessert I made a crustless coconut pie, which is more like a baked coconut custard – very delicious.  And the recipe was so easy – mix it all up in the food processor then bake.  The idea for the recipe came from Spry Living, and I changed the flours (although still gluten-free) and replaced the sugar and vanilla with maple syrup.  The recipe can be gluten-free if using gluten-free baking powder.

In other news, I’ve just created a new blog – Just Simply Food – for all my recipes that are not suitable for Oscar or are getting into the high chemical categories (that we are currently reintroducing).   I want to keep Cooking for Oscar relevant to FAILSAFE and the RPAH Elimination diet, so have decided to start a new blog for anything that doesn’t fit that.  The recipes will still be free of all the artificial nasties and you can follow by email subscription, Google + and Pinterest.

Coconut Milk

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Serves	2 1/2 cups
Prep time	40 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylates & Amines
Meal type	Drink, Ingredient
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Website	always order dessert

Home made coconut milk

Ingredients

• 1 coconut
• 2 cups boiling water

Directions

1.	Drain the coconut water from the coconut and set aside.
2.	Crack open the coconut and remove the flesh. Remove any discoloured pieces of flesh and chop into small pieces.
3.	Place the coconut water, coconut flesh and boiling water into a food processor and process for about 5 minutes. The coconut should be finely chopped and frothy.
4.	Pour the coconut through a sieve over a large bowl and let the coconut milk drain into the bowl. Use the back of a spoon to press down on the coconut and remove as much liquid as possible. You now have coconut milk and coconut pulp.
5.	Pour the coconut milk into a lidded container or jar and store in the fridge for up to 3 days. It can also be frozen in ice cube trays and portions defrosted as required. If the milk separates, give it a good shake before using.
6.	The coconut pulp can be used in place of shredded or desiccated coconut and can also be stored in the fridge for a few days or longer in the freezer.

Note

Moderate Amines, Moderate Salicylates, Low Glutamates.

Refer here for instructions on how to open coconuts.

 

Nashi and Coconut Milkshake

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Serves	1
Prep time	5 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylates & Amines
Meal type	Drink
Misc	Child Friendly, Serve Cold

Nashi and coconut milkshake with fresh coconut milk.

Ingredients

• 1 nashi (peeled, cored and roughly chopped)
• 1/2 cup chilled home made coconut milk (Refer to recipe)

Directions

1.	Place the nashi and coconut milk into a food processor or blender, and process until the nashi is pureed.
2.	Pour into a glass and serve.

Note

Moderate Salicylates,  Moderate Amines, Low Glutamates

Refer here for my home made coconut milk recipe.

Crustless Coconut Pie

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Serves	8
Prep time	10 minutes
Cook time	45 minutes
Total time	55 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylates & Amines
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Warm

Ingredients

• 4 eggs
• 3 tablespoons pure maple syrup
• 1 tablespoon arrowroot flour
• 1 tablespoon white rice flour
• 1/4 teaspoon baking powder
• 2 cups home made coconut milk (Refer to recipe)
• 1/4 teaspoon salt
• 1 cup coconut pulp or grated coconut

Directions

1.	Preheat the oven to 180°C and grease a 25cm pie or tart dish.
2.	Combine all the ingredients in a food processor or blender and process until smooth. Pour into the prepared dish.
3.	Bake for about 45 minutes, or until the top is golden and the custard is set.
4.	Allow to cool before serving. Can be served warm or cold.

Note

Moderate Amines, Moderate Salicylates, Low Glutamates

This recipe could be gluten-free if gluten-free baking powder was used.

If you don't have enough coconut milk, top it up with dairy milk or rice milk.

Refer here for the recipes for coconut milk, grated coconut and coconut pulp.