For some reason I’ve been really into coconut milk lately. Not the stuff you buy in the carton, but rather the real stuff: rich, creamy and only slightly sweet.
A registered dietician I am not, however I do know that coconut oil has been found to be very good for us. It’s good for our insides and outsides, is hydrating and low in sugar.
Here’s what google says:
Is coconut milk nutritious?Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk
All the scientific jargon aside, it really just tastes good. I’ve always had an aversion to coconut flakes…although I’m slowly coming around. I blame that on an amazing recipe for Coconut Cake that my sister-in-law from Charleston shared with me. Thanks, Jen. So, if you find yourself in the I-hate-coconut camp, stay with me because canned coconut milk (and coconut cream) taste different.
Since I am such a fan now, I’m trying to find ways to add it to just about anything: coffee, cakes, soups and of course, smoothies.
Since our return from Key West, and after having sampled many Pina Coladas, I have had a hankering for trying to whip up a really good coconut smoothie recipe. I wanted one that my kids would love, so last weekend we tried out a few test batches. Here’s the winner:
Coconut Recovery Smoothie
In a blender combine:
3/4’s of a can of crushed pineapple
1 can coconut milk (full fat)
2-4 cups coconut water (depending on desired thickness)
1 small pinch salt
taste and add agave or honey if desired
Serve over Polar brand vanilla soda and float a spoonful of crushed pineapple on top
Optional: add a little white rum!