Disclaimer: This recipe for Carrageenan Free Coconut Milk is a super simple, nothing fancy, easy process to make coconut milk. No cracking coconuts and scooping out the flesh in this recipe. Because I am using it mostly in cooking, baking and smoothies, I don’t take the time to strain it either, so it can be a little grainy. Like I said for this recipe I was going for SUPER SIMPLE. It tends to lean toward the skim side as far as milk goes. Do not think that you are making or will end up with something the thickness of canned coconut milk. It works efficiently when adding it to smoothies and soups. As far as the version with using young coconuts, that will have to wait for another blog post.
The demand for Carrageenan Free Coconut Milk is on the rise. Awareness of the good, the bad and the ugly of carrageenan is becoming more widespread. Become aware by doing some of your own reading from these links. Dr. Andrew Weil talks about the safety of carrageenan. An authority on the subject is Dr. Joanne Tobacman who has done an incredible amount of research on the topic. The Cornucopia Institute has an outstanding report out regarding how Carrageenan is making us sick. Take a moment and click on these links to get more educated on the bad and the ugly of carrageenan.
Obviously staying away from carrageenan is the main benefit when it comes to making your own coconut milk, however wouldn’t you like to keep a few extra dollars in your pocket each week too? That’s exactly what you will be doing when you whip up your own carrageenan free coconut milk. You will be saving money and you’re also saving your body from a food additive that has proven to cause health issues. Homemade coconut milk is not only free of carrageenan, it doesn’t have the other additives and preservatives that processed coconut milk has. Best of all it’s processed by you.
Prep Time: 7 minutes