What is Mylk?
Mylk is plant-based and can be made from coconut, almond, cashew, oats, soya (not recommended these days as soya available today is mostly GMO), or from newer varieties such as hemp, walnut, quinoa, rice and hazelnuts.
Coconut milk is one easy, nourishing plant based mylk. Let’s tell you about the health benefits of Coconut Mylk, to help you kickstart your journey!
Rich in minerals like magnesium, phosphorus, iron, selenium, potassium
Rich in vitamins C & E to help keep your immune system strong. Loaded with vitamins B1, B3, B5 and B6 which provide energy to our fatigued cells.
Contains lauric acid, a medium-chain fatty acid that is abundant in mother’s milk and has antiviral and antibacterial properties.
Great source of healthy fat which helps to raise good HDL cholesterol levels
Rich in antioxidants which kill off free radicals that are responsible for a whole host of medical issues such as Alzheimer’s, dementia, cardiovascular disease and cancer.
Enough reasons to include this mylk right? Let's get started with the coconut mylk recipe.
2.5 cups chopped fresh coconut
3-4 cups water at room temperature
Take all chopped coconuts in a blender jar
Add 2 cups water and blend on high till the coconut is grounded well
Strain in a cheesecloth/muslin or a fine sieve and collect the first extract in a bowl or pan. This is the thick coconut milk or the first extract
Then collect and put back the coconut residue into the blender. Add 1 to 1.5 cups water and blend again
Strain and collect this coconut milk in another bowl. This is the thin coconut milk or the second extract
Put back the coconut gratings again in the blender. Add 1-1.5 cups water and blend again. This is the thinnest coconut milk or the third extract.
Strain for the third time and collect the third coconut milk in the bowl in which the second thin milk is extracted. You can also keep the third extract separate and use it in cooking where a dilute version is needed.
So the fresh coconut milk is ready. Use it fresh in your cooking or you can also refrigerate and use the coconut milk later
Tip: The first extract cannot be boiled. The second or third extract can be boiled or simmered. The residue can be roasted and then ground to flour, coconut flour is also ready.
This preservative free coconut mylk can be stored in glass bottles in the refrigerator for upto 3 days.
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