Cooks - especially those with celiac disease - are only as good as their kitchen ingredients, however. Which I why (at my mom's suggestion) I'm going to highlight a few of my favorite edible ninja tools in the next few weeks.
And with temperatures rising for summer, what ingredient is a better start than canned coconut milk?
Once dairy and I stopped getting along, I tried a rainbow of dairy free milks. Almond. Rice. Flax. Coconut (in the carton). But while I still use Rice for certain baking recipes, the creaminess (and limited ingredients) of canned coconut milk won over my taste buds in the end.
|Tons of dairy free options, as this post explains!|
While other dairy free alternatives do offer enriched vitamins or preservatives, coconut milk from the can usually just contains coconut, water and possibly guar gum. I started using coconut milk to easily gain weight thanks to its high calorie and fat content. Now that I've reached a mostly stable weight, I usually buy Sprouts' Lite Coconut Milk instead. Either way, the canned milk is a good source of healthy fats and iron.
My favorite ways to use it? First of all, it makes for the perfect smoothie bowl or banana ice cream base! I was shocked at how much creamier (and addictive, you've been warned!) my breakfast became by adding only a few tablespoons of coconut milk. To make the addition even easier to smoothies, try pouring and freezing coconut milk into an ice cube tray. Cube o' creaminess in a few hours!
Coconut milk also transforms chia seed pudding from a protein packed breakfast to a worthy dessert. My favorite dessert at True Foods Kitchen is their coconut banana chia seed pudding. By using coconut milk as the liquid base, my at-home attempts turned out just as scrumptious.
For those walking on more of the savory side, here's a recipe I stumbled upon that turns the typically dairy-packed white pizza into one of this celiac's favorite pizza sauces. By boiling coconut milk (optionally adding a little rice milk too) and lots of spices (oregano, thyme, turmeric and a bit of cayenne), a thick, cheesy-like sauce emerges. Toss it on a gluten free pizza crust (I love the recipe here!), add your favorite toppings and, one oven stay later, a creamy white pizza is born!
Finding safe, tasty foods as a newly diagnosed celiac can feel like a trip down the rabbit hole. So many options, yet so few familiar choices. That's why, whether canned coconut milk is your individual jam or not, I wanted to share one of the most versatile and tasty tools from my kitchen.
Cause to me, using canned coconut milk is anything but coo-coo.
*Also found at RunningwithSpoon's Link Party!*
What is your favorite dairy/non dairy milk to use? What are some of your secret weapons in the kitchen? Comment below!