It's nice to have a low-carb, low-calorie substitute for milk. In particular, I like it in my iced coffee or smoothies. For a while, I was using unsweetened almond milk. However, I am always looking to reduce my omega-6 intake (more info on that), and So Delicious brand makes a dilute, emulsified coconut milk that serves the same purpose. It has a more favorable fatty acid profile than almond milk, boasting primarily MCTs rather than pro-inflammatory omega-6s. However, I'm not a fan of it. They use a lot of gums and thickeners that give it a weird texture, and it's expensive for what it is (that is, mostly water). I saw a recipe for making it yourself, which is appealing but it uses soy lecithin as the emulsification agent. I wanted to use a non-soy source, and after some Google-fu I learned that an egg yolk contains as much lecithin as a tablespoon of soy lecithin granules. So, I decided to use that.
I have a Sous Vide Demi, and I used that to pasteurize the egg. Just preheat it to 135 degrees and put the egg (still in the shell) right in the water for 75 minutes. Once it's done, cool it thoroughly in an ice bath, then seperate out the yolk and discard (or save) the white. If you don't have a sous vide machine, you can pasteurize them in a regular saucepan as per these instructions. Or if you like to live dangerously just leave it raw, it's up to you! I have also seen sunflower lecithin in softgels, you could try squeezing out the contents of two of them and using that, but I have not tried it myself.
BETTER THAN SO DELICIOUS COCONUT MILK
Makes 64 oz
- 1 can coconut milk. Read the ingredients and look for a brand that is actually coconut milk, and not coconut extract mixed with water.
- 1 egg yolk (see description for information on pasteurizing an egg)
- Put the egg and coconut milk into a blender.
- Add water until the whole mixture measures 64 oz.
- Blend thoroughly.
- Store in an airtight covered pitcher such as this; you'll want to use a pitcher with an airtight lid so that you can shake it up before using.