DIY Homemade Coconut Milk

Coconut Milk >> Guinea Pigging Green

It’s no secret that here on Guinea Pigging Green we adore DIY things. We’ve talked about how to make your own deodorant (weird, but it works!), how to make some beauty products at home, and more recently how to start your own podcast! We love to DIY because it’s fun, it’s usually healthier and more natural, and it’s often cheaper.

Take this DIY homemade coconut milk, for example. I’m living in Ecuador now, where coconuts abound. My boyfriend’s uncle actually has a farm with a bunch of coconut trees (insert stunned-face emoji here) so for us, the coconuts were actually free. You might not be so lucky with the prices in Canada (sorry, Laura) but if you can get your hands on some I can promise the results are so worth it.

We’ve made this milk twice so far, and it has always been absolutely delicious. It’s creamy, it’s so delicious and it’s so fresh and healthy. It takes a lot of work, but that’s half the fun!

Coconut Milk >> Guinea Pigging Green

We used this recipe from Always Order Dessert for making coconut milk from fresh coconuts. I have a natural hemp nut milk bag similar to this one (I bought mine at Goodness Me in Burlington, Ontario) that we use to make milks like this one silky smooth. We used the leftover coconut pulp to make a delicious toasted coconut almond granola – recipe coming soon!

The first step is to split open your coconuts. This was accomplished by my boyfriend, a large kitchen knife and an old rolling pin. First, slice off the top part of the coconut (the knobbly bit). Then, you cut a triangle into the top of the coconut until you get inside the inner shell, and then drain the liquid into another container. Use the rolling pin to kind of hammer the knife through the coconut shell until it splits open. This takes a whole lot of trial and error, but there are also great videos you can watch to help you out.

Coconut Milk >> Guinea Pigging Green

Then, use a butter knife to pry the white meat away from the shell. I find it easiest to kind of go around the whole perimeter of the coconut using the knife to dig in between the shell and the meat, and often if the coconut is pretty fresh it will pop out whole.

Coconut Milk >> Guinea Pigging Green

Next, wash off your coconut. Boil 2 cups of water for every coconut you have (successfully) opened. Cut the coconut meat into small bite-size pieces – eat a couple of them! Into your blender go the coconut meat, the reserved coconut water, and the boiling water. Blend on high for at least 5 minutes and don’t be alarmed if your blender gets really hot. We need the heat in there to emulsify the fat from the coconut meat.

Coconut Milk >> Guinea Pigging Green

Then pour your mixture into your nut milk bag and squeeze the heck out of it! Alternatively you could use a very fine sieve. The resulting milk will be warm and delicious so just try to stop yourself from having a glass of it right away. Save the (relatively) dry coconut pulp to use in granola, cookies, or myriad other delicious things!

We usually freeze about half the coconut milk into ice cubes and then store in a plastic bag in the freezer for smoothies! The milk only stays good for a few days in the fridge, so drink it in a timely manner. I’m currently eating a sad, dry bowl of granola because we drank all our coconut milk… So enjoy it while it lasts! It’s awesome.

-Steph

White Bean Garlic Dip and Homemade Tortillas

White Bean Dip

Michael Pollan once said that the key to a healthy, sustainable diet was to “eat anything you want, just cook it yourself.” And I couldn’t agree more! Cutting out processed foods (or at least applying the good old 80/20 rule to how much you consume them) is the simplest – though not necessarily easiest – way to eat healthier. Shopping around the outskirts of the grocery store, eating more whole foods, and making things at home by hand: these are wise tips I’ve heard time and time again and that I try to remember when feeding myself.

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Luckily, I absolutely love making things by hand. Most of the time, not only is it really fun to get my hands dirty (it makes me feel like a kid again!), but the results are better than storebought, and of course usually healthier too. Take these tortillas, for example. They only need a few ingredients, were straightforward to make, and came out absolutely and totally delicious. I couldn’t stop eating them! Plus I didn’t have to feel guilty because despite the fact that I used white flour, I knew there weren’t any added yuckies like preservatives or chemicals. Win!

The delicious white bean dip was quite simply an experiment-gone-right! I had some cooked beans in my fridge, no hummus or other spread to speak of to dress up my tortillas, and a bunch of garlic that was calling my name. So I threw it all into a cup and blended it up with my hand blender and voila: a perfect spread that does double duty as a yummy dip for veggies.

Safe to say, I felt like a Domestic Goddess for the rest of the week.

White Bean Garlic Dip

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Makes about 1 cup

Ingredients

  • 3 tbsp oil of your choice (I used canola)
  • 2-3 garlic cloves
  • 1 cup of cooked white beans
  • salt to taste
  • 1/4 tsp of apple cider vinegar or lemon juice
  • about 1/4 cup of water, or enough to achieve desired consistency

Directions

Blend up all the ingredients using a  food processor or blender. Add water a little at a time until the dip is the texture and consistency that you like best!

Homemade Tortillas

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I followed Angela’s recipe from Oh She Glows using regular all-purpose flour (the only kind at my local supermarket) and it came out absolutely perfectly, as do all of her recipes in my experience. Head on over to her page to see the instructions!

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These tortillas are great because they’re very pliable, perfect for rolling up or using as a wrap.

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I spread mine with the white bean dip, added some fresh tomatoes and bean sprouts, and called it a (totally delicious) meal.

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Another great combo was tofu with barbeque sauce, a little of the spread and some sprouts. I actually didn’t think the white bean dip went perfectly with the BBQ tofu flavour (some vegenaise would have been better) but it was yummy nonetheless. If I had happened to have any fresh avocadoes, I would have thrown those onto both types of wrap with little-to-no hesitation at all. To finish my indulgent lunch, I spread one of the tortillas with peanut butter, a little honey, banana and cinnamon and was as happy as Larry. Clearly, the possibilities are endless, and endlessly tasty. And easy as (easier than) pie!

Happy Tuesday, everyone!

-Steph