put no-milk coconut pw=button
From newsgroup: bit.listserv.autism
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Subject: Coconut milk
From: [log in to unmask] (MTharp2668)
Date: 29 Apr 1997 04:55:25 GMT
Have those of you using the Thai Kitchen brand of coconut milk
seen any problems from the preservative and/or aluminum from the can? I
have not been able to find a preservative free coconut milk not in a can
but want to try this. Anyone know of a mail order place for this?
Gaylen
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Subject: Re: Coconut milk
From: Hillary Hays <[log in to unmask]>
Date: Tue, 29 Apr 1997 15:11:29 PDT
For 2 months I've been giving Oliver 2 (blenderized) coconut shakes
per day, equaling one whole can of Thai Kitchen coconut milk - and
I've felt good about this product because it is "additive-free". I'm
concerned about the aluminum, etc., but it's been like pulling teeth
trying to get my son's pediatrician to test Oliver's hair and urine for
heavy metal toxicity - so I currently know nothing about Oliver's
status regarding such - other than his lead-blood level, which is 2.5.
Sorry I can't be of help - one thing I like about the Thai Kitchen brand
is that it *is* widely available - at health food stores and larger
supermarkets alike - but if you find a non-canned mail order source
for pure coconut milk, I'd like to hear about it.
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Subject: Re: Coconut milk
From: [log in to unmask] (CLAIREKURT)
Date: 30 Apr 1997 12:46:19 GMT
My local health foodstore orders this by the case for me. We prefer ther
high fat version but there is also a lite, with less fat. I have been
able to make yogurt out of thias with an older model of the salton Yogurt
maker that i found a a church rummage sale. We are hooked now. Yogurt had
been a staple of my son's diet before we did gluten -free, casein-free,
corn-free, soy-free. HMMM doesn't leave much. Claire
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Subject: Coconut Milk source?
From: Genevieve Bogusky <[log in to unmask]>
Date: Thu, 1 May 1997 10:31:08 -0400
Yesterday, I received a mail order catalog that makes available coconut
milk. Obviously, it may or may not be of value - but I am printing the
info described along with the source - because it could be. Perhaps
someone might one to check it out and let us know what their findings
were on the quality of this product.
Company name:Spice Merchant, P.O. Box 524, Jackson Hole, WY 83001
Telephone #:1-800-551-5999
It gives a help/recipe line also: (307) 733-7811
Many macrobiotic products are carried along with other related
products.
Anyway, on page 16 in their catalog Coconut Milk is listed and is
described as follows:
Made from fresh Coconut pulp and water. Use in Southeast Asian
cooking. Foods are cooked in Coconut Milk instead of oil. It provides
flavor and "tames" the hot curry pastes used in Thai cooking. Coconut
milk produces a savory balance of flavor. This is not the refreshing
water in the center of a fresh coconut which is not used for cooking.
Our coconut milk is pure, it contains no starches or flour fillers.
Note: If your recipe calls for coconut "cream" do not shake the tin.
Just scoop the cream from the top when you open it.
13.5 ounces (regular size) is $1.65 (U.S. dollars)
5.6 ounces (small size) is $.85
*they also have 6 packs of available of each size stated above.
Sure hope this might be useful to someone.
Dolly
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Subject: Re: Coconut milk
From: [log in to unmask] (MTharp2668)
Date: 3 May 1997 02:39:46 GMT
<< if you find a non-canned mail order source for pure coconut milk, I'd
like to hear about it.>>
I decided to be a bit adventurous on this one. Having read on the can
that coconut milk is made from steamed coconut, I figured I could make it
fresh. i bought a coconut and after much effort, and several friends
making suggestions, I finally got it open. Actually, a hammer and
screwdriver works best. Then I took the meat out and boiled it with
bottled water. One medium coconut made about 6 cups of milk/broth. I
imagine it will work the same -- it tastes great and Curtis is drinking it
(amazing!)
Gaylen
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Subject: Re: Coconut milk
From: Peter McCauley <[log in to unmask]>
Date: Tue, 6 May 1997 09:25:35 -0400
MTharp2668 wrote:
> Then I took the meat out and boiled it with bottled water.
Gaylen,
I tried this, then put the milk & some ice in a blender and made
a frosty shake for Dan.
Colleen
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Here she uses dairy yogurt as a starter, but I would think a commercial soy
yogurt could be used. Don.
Subject: Re: Coconut Milk Yogurt Recipe????Here it is.
From: [log in to unmask] (CLAIREKURT)
Date: 6 May 1997 17:30:51 GMT
First you need a yogurt maker. Slaton makes one that I could no longer
find in stores but QVC on-line carries one. You search their site and then
order by phone.
The QVC one makes a quart container. The one I have makes five small
containers of yogurt I guess about 6 oz. each.
So you need 2 cans of the Thai Brand coconut milk, (7 ounces each) no
metabisulfites, no preservatives. This will provide enough fat for the
acidophilus and bifidous organisms to grow on, plus another 4 ounces of
milk substitute. Follow the manufacturer's instructions heating to what
ever temp they call for and allowing to cool to 120 degrees. Add the
starter, I used a HEAPING tablespoon of unflavored organic yogurt which I
know has casein but the world is not perfect. I guess you could try 2
capsules of milk free acidophilus but I can't say that this will work .
Put in the yogurt maker for 10 hours then refrigerate for another 4 hrs.
and you have naturally sweet tasting coconut milk yogurt. You could add
fruit preserves at this point, but Andrew is fighting Candida so we don't
add any further sweetening and he's thrilled with the product. Just one
more thing to keep me in the kitchen. Claire
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