Coconut milk seems to be one of the darlings of the paleo world. And no wonder. It’s ridiculously healthy (thanks to the healthy fats!), deliciously filling, and delightfully versatile (if you’re not convinced, try this paleo garlic naan recipe and/or use it to nourish your hair). It’s also quite easy to make at home, if you’re into that sort of thing but here’s my favorite coconut milk if it’s easier to just buy a good version.
But when you’re used to regular milk, switching over the full-fat coconut milk can take a while to get used to…and I was running into that problem with both Mr. Dig and my little sister (she’s 10). To deal with this issue, I made up this recipe to get coconut milk to have a taste and consistency that was closer to what they were both used to. Not only did I get positive feedback with the result of my experimentation, but I love that this recipe can last up to 2 weeks in the fridge without spoiling and ends up being insanely cost effective.
- 1 can full-fat coconut milk
- Cold water
- 1-2 tablespoons grade B maple syrup
- 1 or 2 liter glass bottle (I reuse old glass juice bottles or old apple cider vinegar bottles…you can choose between either a 1 or 2 liter bottle based on the consistency you ultimately want. If you’re going from drinking skim milk, I would suggest diluting it into a 2 liter bottle)
1. Pour your full fat coconut milk into your glass bottle.
2. Add in your grade B maple syrup and shake the bottle.
3. Fill the rest of the bottle up with cold water and shake well again.
4. Taste it and to see if you’d like to add more maple syrup for added sweetness or if you’re like to transfer to a bigger bottle to dilute your coconut milk even more.