Until recently, I was able to get a single serve can of light coconut milk from the supermarket, but sadly they no longer stock it. This is terribly annoying as I have devised a range of curries using that very product.
On the other hand, as I covered in 6 Ways to Stave off Diabetes, coconut milk is high in saturated fat, so we are much better off using a low-fat alternative.
We could use plain almond milk as a low-fat and healthy substitute, but there are times when we want to taste the coconut.
Below are two healthy alternatives to coconut milk we can make at home in a single serve: a healthy version and a tastier one.
Almond Milk
- 2 tbsp. almond meal
- 2/3 cup cold water
1. Place ingredients in the small cup of a bullet blender and liquidise until smooth
Half-and-half Coconut Milk
- 2 tbsp. desiccated coconut
- 1 tbsp. almond meal
- 2/3 cup hot water
1. Place the desiccated coconut in the small cup of a bullet blender and process into a fine powder
2. Stir in the almond meal
3. Bring the water to a boil then let stand for 1–2 minutes
4. Pour water over dry ingredients and steep for 10–15 minutes
5. Stir well before adding to dish or allow to cool to room temperature and liquidise until smooth