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Monday, March 03, 2014

Coconut Milk

Wholly Canadian - Localism - Manitoba Wholly Canadian - Localism - Manitoba

Wholly Canadian - Localism - Manitoba Wholly Canadian - Localism - Manitoba


  • 2 cups purified water
  • 1 cup fair-trade unsweetened coconut
    • You can modify the water to coconut ratio depending on the "creaminess" desired.
  • 1 tsp raw honey, or maple syrup (vegan option)
  • 1/2 tsp pure vanilla

Other Optional ingredients

Use ingredients that are fair trade or processed-in-Canada as I did for ethical "flavours."

  • 1/8 tsp xanthan gum (this provides a consistency to your milk and reduces separation between water and hemp)


  1. Blend all ingredients in blender for about 2-3 minutes
  2. Optional: Strain the Milk
    • Place a sieve a top your choice of jug and a cheese cloth/nut cloth in the sieve, and pour coconut milk through the cloth and sieve for a strained consistency.
    • You can use the pulp in baking or in your cereal for extra fibre. (Refrigerate for a few days)
  3. Refrigerate coconut milk and enjoy within 3-4 days.
    • Shake each time before using.
  4. You may also freeze the contents and make larger batches.
  5. Makes 2 cups

Nutrition Awareness

This dish offers an array of nutritional value to your diet:

  • Protein source
  • Fibre packed
  • High in Vitamin C
  • High in manganese to regulate blood sugar
  • High in calcium
  • Boosts the immune system because of its medium-chain fatty acids are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal thus strengthening the immune system.

Categorization: Canadian Flavours Meet Fair Trade

Seasonal Rhythm: All Season

Dietary Specifications Taglines:

  • Vegan
  • Gluten free

Posted by Wholly Canadian at 4:42 PM


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