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Subject: Coconut milk
From: MTharp2668
Date: 29 Apr 1997 04:55:25 GMT

Have those of you using the Thai Kitchen brand of coconut milk seen any problems from the preservative and/or aluminum from the can? I have not been able to find a preservative free coconut milk not in a can but want to try this. Anyone know of a mail order place for this?
Subject: Re: Coconut milk
From: Hillary Hays
Date: Tue, 29 Apr 1997 15:11:29 PDT

For 2 months I've been giving Oliver 2 (blenderized) coconut shakes per day, equaling one whole can of Thai Kitchen coconut milk - and I've felt good about this product because it is "additive-free". I'm concerned about the aluminum, etc., but it's been like pulling teeth trying to get my son's pediatrician to test Oliver's hair and urine for heavy metal toxicity - so I currently know nothing about Oliver's status regarding such - other than his lead-blood level, which is 2.5.

Sorry I can't be of help - one thing I like about the Thai Kitchen brand is that it *is* widely available - at health food stores and larger supermarkets alike - but if you find a non-canned mail order source for pure coconut milk, I'd like to hear about it.
Subject: Re: Coconut milk
Date: 30 Apr 1997 12:46:19 GMT

My local health foodstore orders this by the case for me. We prefer their high fat version but there is also a lite, with less fat. I have been able to make yogurt out of thias with an older model of the salton Yogurt maker that i found a a church rummage sale. We are hooked now. Yogurt had been a staple of my son's diet before we did gluten -free, casein-free, corn-free, soy-free. HMMM doesn't leave much. Claire
Subject: Coconut Milk source?
From: Genevieve Bogusky
Date: Thu, 1 May 1997 10:31:08 -0400

Yesterday, I received a mail order catalog that makes available coconut milk. Obviously, it may or may not be of value - but I am printing the info described along with the source - because it could be. Perhaps someone might one to check it out and let us know what their findings were on the quality of this product.

Company name: Spice Merchant, P.O. Box 524, Jackson Hole, WY 83001

Telephone #:1-800-551-5999
It gives a help/recipe line also: (307) 733-7811

Many macrobiotic products are carried along with other related products.

Anyway, on page 16 in their catalog Coconut Milk is listed and is described as follows:

Made from fresh Coconut pulp and water. Use in Southeast Asian cooking. Foods are cooked in Coconut Milk instead of oil. It provides flavor and "tames" the hot curry pastes used in Thai cooking. Coconut milk produces a savory balance of flavor. This is not the refreshing water in the center of a fresh coconut which is not used for cooking. Our coconut milk is pure, it contains no starches or flour fillers. Note: If your recipe calls for coconut "cream" do not shake the tin. Just scoop the cream from the top when you open it. 13.5 ounces (regular size) is $1.65 (U.S. dollars) 5.6 ounces (small size) is $.85
*they also have 6 packs of available of each size stated above.

Sure hope this might be useful to someone.

Subject: Re: Coconut milk
From: MTharp2668
Date: 3 May 1997 02:39:46 GMT

<< if you find a non-canned mail order source for pure coconut milk, I'd
like to hear about it.>>

I decided to be a bit adventurous on this one. Having read on the can that coconut milk is made from steamed coconut, I figured I could make it fresh. i bought a coconut and after much effort, and several friends making suggestions, I finally got it open. Actually, a hammer and screwdriver works best. Then I took the meat out and boiled it with bottled water. One medium coconut made about 6 cups of milk/broth. I imagine it will work the same -- it tastes great and Curtis is drinking it (amazing!)
Subject: Re: Coconut milk
From: Peter McCauley
Date: Tue, 6 May 1997 09:25:35 -0400

MTharp2668 wrote:

> Then I took the meat out and boiled it with bottled water.

I tried this, then put the milk & some ice in a blender and made a frosty shake for Dan.
Here she uses dairy yogurt as a starter, but I would think a
commercial soy yogurt could be used. Don.

Subject: Re: Coconut Milk Yogurt Recipe????Here it is.
Date: 6 May 1997 17:30:51 GMT

First you need a yogurt maker. Slaton makes one that I could no longer find in stores but QVC on-line carries one. You search their site and then order by phone.

The QVC one makes a quart container. The one I have makes five small containers of yogurt I guess about 6 oz. each.

So you need 2 cans of the Thai Brand coconut milk, (7 ounces each) no metabisulfites, no preservatives. This will provide enough fat for the acidophilus and bifidous organisms to grow on, plus another 4 ounces of milk substitute. Follow the manufacturer's instructions heating to what ever temp they call for and allowing to cool to 120 degrees. Add the starter, I used a HEAPING tablespoon of unflavored organic yogurt which I know has casein but the world is not perfect. I guess you could try 2 capsules of milk free acidophilus but I can't say that this will work. Put in the yogurt maker for 10 hours then refrigerate for another 4 hrs. and you have naturally sweet tasting coconut milk yogurt. You could add fruit preserves at this point, but Andrew is fighting Candida so we don't add any further sweetening and he's thrilled with the product. Just one more thing to keep me in the kitchen. Claire
Date: Fri, 15 Aug 1997 13:06:31 +0000
Sender: Raw Food Diet Support List
From: Stefan Joest
Subject: Coconut ice

Here's a recipe for coconut icecream. All used foods should be best quality.

Buy a ripe coconut, i.e. one with thick white flesh. Additionally buy app. one litre (two pints) of coconut juice or buy young coconuts and extract the juice.

Extract the flesh from the ripe coconut and put it into the food processor. The amount of flesh is something you can vary, depending on how intense the taste of the ice should be. Try 0.5 lb for two pints of coconut juice.

Add the juice to the processed flesh. Now put the mixture into an ice machine (must be able to stir while freezing).

For instinctos: eat your icecream while frozen. Do not let it thaw again because it would be subject to denaturation by thawing.

I did this recipe today and enjoyed it a lot (we have 90F since one week). This is n o t a so called "bad combination" of sugar and proteins, because it occurs in nature too.

Instinctive icy wishes,

Date: Wed, 07 Jan 1998 12:40:11 +0000
From: Jerry Roush
Subject: Haupia (Coconut "Pudding")

I got this one from:
The Electric Kitchen; Hawaiian Electric Company, Inc.
Hawaiian Recipes - August 1996
Guest Demonstrator: Dolly Bright, Pu'uloa Hawaiian Civic Club


1 can (12 oz) frozen coconut milk, thawed
5 tablespoons sugar
5 tablespoons cornstarch
1 1/2 cups water

Put coconut milk into a saucepan and bring a boil on low heat. In a bowl, combine sugar and cornstarch. Add water; blending well. Add cornstarch mixture to coconut milk. Stirring frequently with wire whisk, cook over medium heat until mixture thickens. Continue cooking until mixture starts to get translucent, and leaves the sides of the pan. Pour into an 8 x 8-inch pan. Chill until firm. Cut into 2-inch squares. Makes 16 servings.

Aloha Kitchen (Phoenix area) makes this with a bottom crust. Pour the uncooled mixture onto a precooked pie crust before chilling.
Subject: Non-Dairy Non-Chemical "Whipped Cream"
From: btm3640 at
Date: Thu, 19 Mar 1998 14:50:13 -0600

I just spotted a recipe for whipped coconut cream! For anyone who has needed a natural substitute for dairy whipped cream, here it is.

Whipped Coconut Cream (makes 1-1/2 cups)

3 cans best-quality coconut milk, chilled
2 T superfine sugar

Place a large bowl and whisk in the freezer for 10 min. Open the coconut milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk (whip) until thick and stiff. Store covered in refrigerator.