Coconut (Cocos nucifera) belongs to the Palm family (Arecaceae). Spanish explorers named the cocos- meaning ‘grinning face’- because of the three little eyes on the base which they thought resembled a monkey. Classified as a fruit, the coconut is actually a one-seeded drupe. A drupe is any fruit consisting of an outer skin, a usually pulpy and succulent middle layer and a hard and woody inner shell usually enclosing a single seed.
In Sanskrit, the coconut palm is known as kalpa vriksha, meaning ‘tree which gives all that is necessary for living,’ because practically all parts of the fruit can be used- the water, milk, flesh, sugar and oil. The plant’s husks and leaves are often used as materials in furnishings and decoration.
Of note is the fact that coconut milk is different than coconut water. Coconut water has received a great deal of attention for its health benefits and is an important treatment for acute diarrhea. Research has shown that the clear liquid has the same electrolyte balance found in isotonic drinks, proving useful for rehydration or after long periods of intensive exercise.
Coconut milk has gotten a bad reputation in certain circles because it is high in saturated fat levels. However, many cultures from all over the world have used coconut milk. It is used for the fruit’s juice, milk and oils. Coconut by-products are used for cooking and health benefits, such as disease prevention. The fatty acids found in coconuts can assist with weight loss, immune responses, heart disease risk factors and skin and hair maintenance. Consumed in moderation, coconut milk can benefit one’s health and help fight infection.
So let’s get to it!
Do It Yourself Coconut Milk
Ingredients:
1 1/2 cups organic unsweetened shredded coconut
3 1/2-4 cups filtered water
1 tsp. vanilla (preferably from a vanilla bean) or extract if you don’t have the bean
3-4 dates pitted
pinch of sea salt
Instructions:
Place all ingredients into a blender and process until the coconut is smooth- it takes about 1 and a half to 2 minutes. Strain coconut pulp through a nut milk bag over a large bowl. (A nut milk bag is used for filtering nut and rice milks, but also for straining pulp from whole food juice, or sprouting seeds and beans.) Then pour the coconut milk into a glass jar and store in the refrigerator for 3-4 days.
Bonus- store the pulp in the refrigerator for up to 4 days and use in your smoothies!
Sources:
http://www.bbcgoodfood.com/howto/guide/ingredient-focus-cocnut-milk
http://www/livestrong.com/article/409614-the-health-benefits-of-coconut-milk
http://nourishmentnow.com/cocnut-milk-do-it-yourself
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About Nourishment’s Founder, Victoria Dodge: After a long successful career in photography, with 5 books published, Victoria has transitioned into not only being a successful photographer but a health and wellness expert. She has been practicing and living a plant based lifestyle with her family for over 6 years. She has been mentored and inspired by some of today’s health pioneers and continues to share her wealth of knowledge that covers a wide range of topics from cleansing to vegan and raw culinary arts. Victoria teaches group classes open to the public and private consultations all year round.
