DIY Coconut Milk Dairy-Free Alternative

I’m deep into the preparation for the Eat Fat Lose Fat diet (by Sally Fallon and Mary Enig), and just realized that over the holiday I will run out of raw milk. One of the guidelines of the Eat Fat Lose Fat diet is to consume two calcium-rich foods per day with meals. Coconut Milk Tonic to the rescue!

If you cannot find, run out of, or don’t wish to purchase raw milk, this coconut milk tonic is a good replacement as it has similar calories, calcium, and fats that whole raw milk has. Even with all of the dairy free milks that are available now, I find that this DIY homemade coconut “milk” is quick to make and cheaper than buying it at the store. More importantly it doesn’t have a bunch of other ingredients that you don’t want.

Coconut milk tonic is great on cereal, in oatmeal, and with meals. I find that if I drink this with a meal that I have less cravings between meals, and WAY LESS sugar cravings. There is something about having a serving of a calcium-rich food that does this to me.

For a truly homemade coconut milk, made from actual desiccated coconut go here.

Tips for making Coconut Milk Tonic

  • You can make a large batch of this for the week and then just keep in the refrigerator, shaking well before pouring
  • Consider using less sweetener in your tonic than the recipe says, or using stevia. I personally can’t get past the taste of stevia but many people like it.
  • Be sure to purchase Grade B maple syrup (not grade A), as Grade B has more minerals and other nutrients.
  • A mixture of molasses and raw honey could be used in place of the grade B maple syrup.
  • Here are some good brands of canned coconut milk without emulsifiers (do not buy light coconut milk): Wilderness Family Naturals, Thai Kitchen, Native Forest, Mae Ploy, Chaokoh, Orchids.
  • Do not omit the dolomite… this is the calcium for your tonic. Since it’s calcium carbonate it’s not the absolute best and most absorbable form, however.

Coconut Milk Tonic

Yield:

Makes 4 cups

Ingredients:

  • 1 can of full fat canned coconut milk
  • 1 3/4 cups water
  • 2 Tablespoons grade B maple syrup [I use half this amount] –OR– a pinch of stevia
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon dolomite powder
  • pinch of celtic sea salt (brings out the flavors)

Preparation:

Mix all ingredients together in a medium saucepan over medium-low heat, and heat until warm and the dolomite is dissolved. Refrigerate in glass jar for about one week.

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