Coconut Milk is Good for Crohn's Disease Robert (Fl) on 08/02/2017
Sherry (Michigan) on 08/17/2016
Teresa (Belle Vernon, Pa.) on 02/08/2016
Nm (Santa Fe, Nm) on 06/14/2011
Rosavel (Devonport, Tasmania) on 10/31/2010
Bommy (Penang, Malaysia) on 02/11/2010
Joanne F. (Westport, Ct, USA) on 12/07/2009
If anyone has any knowledge of detoxing from fiberglass inhalation and can offer some suggestions, would be appreciated. I am drinking more coconut milk in the hopes that if I have anything left, it will get coughed up again. Yucky!!!
Carolyn (Northwest, OH) on 11/14/2008
This is how I make my coconut milk:
Buy regular sweetened shredded coconut in the baking aisle. Measure out 1 cup of shredded coconut into to a blender. Add 2 cups of warm water. Blend briefly and let sit for 30-45 mins. Strain through a fine cloth (cheese cloth or similar) into a glass bowl and put in the fridge until cool. (Recipe easily doubles, but then I extend the sitting time to 60 mins.)
Now here's where it gets interesting (and economical): The oil will rise to the top of your milk. Skim this off and place in a sauce pan. Simmer the oil and stir until the curds "fall out" of the oil, about 5 mins. Filter this oil through a coffee filter into a clean glass jar. You have now made coconut oil good for cooking with. I keep mine in the refrigerator to maintain utmost freshness.
And you can take the shredded coconut you strained, spread it in a baking pan and toast in the oven at 250F for 25 mins. You can now use this coconut in your regular baking.
Ha, ha! Three products in one and no messing with whole coconuts!
Eric (Brooklyn, NY) on 04/11/2007
COCONUT MILK - HOW TO MAKE IT (Recipe Courtesy of http://www.all-organic-food.com/index.htm )
Coconut milk is not the liquid inside a coconut, although this liquid does make a satisfying drink. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow's milk.
Coconut milk should be distinguished from coconut cream. Fresh coconut milk, when refrigerated, and canned coconut milk, if not shaken, separates into two layers, with the thick (upper) layer being the coconut cream and the thinner (bottom) layer constituting the milk. The top layer can be skimmed off with a spoon and used for recipes requiring coconut cream (usually desserts) with the bottom layer being reserved for recipes specifying coconut milk.
Canned, frozen and powdered coconut milk are widely available, convenient to use and generally of acceptable quality. However, they do not generally achieve quite the quality of coconut milk prepared at home from fresh or desiccated coconut.
For those who might want to try preparing coconut milk at home, the following provides instructions for doing so.
A: Preparing Coconut Milk from Fresh Coconuts
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes. Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces. Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes. Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated. Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days. B: Preparing Coconut Milk from Desiccated coconut.
Empty an 8 oz package of unsweetened desiccated coconut into a blender and add 1 cup boiling water. Blend for about 30 seconds and allow the mixture to cool a bit. Place a sieve over a bowl lined with cheese cloth. Ladle the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.
Marcel (Diamond Bar, CA) on 07/12/2006
SG (Bakersfield, CA) on 08/25/2007
THE CURES: Coconut. Yep, another vote for that one. I recently discovered Thai food, and they put coconut milk in just about everything. Taking special care to eat Tom Kha Gai (Food of the gods!) or Thai curry dishes several times a week, I've discovered that I have no need for my previous supplement: Gigartina Red Marine Algae, 1000mg (4 capsules) per day. And it's a lot more fun! To be fair, though, the Red Marine Algae works just as well.
If I want to cause an outbreak within an hour, all I have to do is not eat any coconut products for a few days, and then have a Diet Red Bull. Chock full of both Aspartame and arginine, if your doctor needs you to have an outbreak for testing purposes, this will do the trick. Drinking two of these per day sent me to the emergency room with horrible sores, and was how I discovered I had herpes. Other energy drinks (containing arginine) kept me having sores for the next few months until I realized the connection.
JAY (Phila, PA) on 09/16/2007
Annie (London, UK) on 11/07/2007
