lebowers Posted September 2, 2015 Share Posted September 2, 2015 Hello, Whole 30 friends! So, quick question -- I don't understand how to use coconut milk on a regular basis. I'm talking about the full fat kind that comes in a can and is more of a solid state than liquid, until you stir it around a bit. I used a can of it in a curry that I made last week, which was a great. But I also see that people incorporate it into their Whole 30 diet pretty frequently.. and I'm just at a loss of how to do that. Thoughts? Suggestions? Anyone?? Any advice is appreciated! Thanks!! Link to comment Share on other sites More sharing options...
GFChris Posted September 2, 2015 Share Posted September 2, 2015 Off the top of my head:- emulsify in your coffee- as a base for soups- blended into mashed cauliflower- an ingredient in the fabulous sunshine sauce Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted September 2, 2015 Moderators Share Posted September 2, 2015 My personal favorite, besides in my coffee is to put some in with scrambled eggs. Makes them light and fluffy and o so delicious! Link to comment Share on other sites More sharing options...
Zyriel Posted September 2, 2015 Share Posted September 2, 2015 As a component of a creamy dressing. I added it to my mayo, with some additional seasoning, and made a decent ranch. Link to comment Share on other sites More sharing options...
Rfisher261 Posted September 3, 2015 Share Posted September 3, 2015 You can basically use the stirred up coconut milk in anything you would have previously used milk (mashed potatoes, omelets, etc.). You can use just the thick cream from the top of the can ( and leave behind the "water") if you want a thicker cream consistency. Adding vinegar to the coconut milk will give you something close to buttermilk that you can use in dressings like ranch or coleslaw dressing. Adding vinegar to the thicker cream will give you something like sour cream. I use coconut milk mostly for curries, creamy puréed soups, creamy dressings and dips for raw veggies ( like sunshine sauce). Link to comment Share on other sites More sharing options...
kirkor Posted September 3, 2015 Share Posted September 3, 2015 I don't understand how to use coconut milk on a regular basis. ... Thoughts? Suggestions? Anyone?? Meat cereal!! Link to comment Share on other sites More sharing options...
lebowers Posted September 3, 2015 Author Share Posted September 3, 2015 Awesome - y'all rock! Thanks! Link to comment Share on other sites More sharing options...
beaglesloveblueberries Posted November 4, 2015 Share Posted November 4, 2015 I'm in a similar boat, but my problem is less about how to use it and more about how to store it. For example, if you don't use a whole can, what do you do with it after? I know that if it's refreigerated the fat will seperate from the water, which is great for certain things, but not for others. Anyone have any suggestions on this? Link to comment Share on other sites More sharing options...
Carlaccini Posted November 4, 2015 Share Posted November 4, 2015 I store mine in a glass jar in the fridge. Then I let it stand 5 - 10 minutes when it's time to use. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted November 4, 2015 Moderators Share Posted November 4, 2015 I store mine in a mason jar in the fridge. And then I shake the daylights out of it... Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted November 4, 2015 Moderators Share Posted November 4, 2015 I have one of these blender bottles from a past dieting thing I did -- it's great for storing coconut milk, and the blender ball makes it easy to reblend when it separates. I probably wouldn't have gone out and bought one just for this, a jar would work just as well, but it is pretty handy, if you have one around. Link to comment Share on other sites More sharing options...
reneeruecks Posted November 12, 2015 Share Posted November 12, 2015 is the one from the can really only good for a day or two after opening?? Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted November 12, 2015 Whole30 Certified Coach Share Posted November 12, 2015 I take my AroyD out of the can and put it in a mason jar. Days 1-3 are fine, day 4 is getting iffy. I totally eat meat cereal I basically think of most foods as carriers for coconut milk. Kabocha squash is my favorite. AroyD used to *always* be solid when kept in the fridge, not anymore but I would basically plan meals about the best way to get big chunks of hardened coconut milk onto my plate Its gonna get weird: on my sausage, egg, veggie breakfast casserole On kabocha squash Like a normal person on strawberries On Moroccan spiced chicken and veggies My go to side dish is always creamed spinach - I saute an onion, add in a bag of thawed and slightly drained frozen spinach, add nutmeg and coconut milk. It is also perfect frothed in coffee with say, some pumpkin pie spice added Link to comment Share on other sites More sharing options...
reneeruecks Posted November 12, 2015 Share Posted November 12, 2015 How do you froth it?! Man your menu lols great. I'm on day 16 and things have gotten very boring around here Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted November 12, 2015 Whole30 Certified Coach Share Posted November 12, 2015 I have one of these around from my skim milk latte days http://www.aerolatte.com/products/original/go/ Link to comment Share on other sites More sharing options...
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