Coconut Cream Milk Recipe

How to Turn Your Skim Milk into Full Fat Milk

by Kimberly Hartke

Today, I want to share a little trick I learned this weekend. When we make ice cream, I use a ladle and skim the cream off the top of my non-homogenized, whole, farm fresh (raw) milk.

This leaves the rest of our gallon of milk, skimmed, or low fat.

I have always been a little frustrated about this, realizing that for satiety and nutrition, skim milk is less than desirable. But, I recently figured out a good solution!

This weekend, I added pure coconut cream to the skim milk, which, restored the full body to the milk, as well as, adding important mid-chain fatty acids. I learned at the Wise Traditions conference that coconut fat feeds the brain cells, and it is a very important food to stave off alzheimers and dementia. So, I was eager to try this recipe.

We ended up with a slight coconut flavored milk, which is delicious on fresh fruit or on our soaked oat granola.

Here is the recipe.

Coconut Cream Milk

1 liter skimmed raw milk

2 heaping TBL Coconut Cream

Pour 2 cups of milk into a blender or large bowl. Add 2 heaping TBL coconut cream. Blend or Whisk. Pour mixture into the remaining bottle of skim milk. Shake gently to mix. Serve.

Kimberly Hartke is a homemaker who cooks with natural, whole foods, because of their desirable health benefits.

See my resource page listing for recommended sources of coconut products.

This post is part of the Weekend Gourmet blog carnival.