Posted From: 220.127.116.11
|Posted on Friday, April 01, 2011 - 5:06 pm: || |
I'd just like to know if coconut products are ok? Milk, oil and cream.
|Posted on Friday, April 01, 2011 - 5:53 pm: || |
The canned coconut milk I had on hand I threw away (not safe) forget the brand name (green can typicaly sold at Whole Foods and health food stores). Visit tropicaltraditions.com for clean coconut oil and coconut cream concentrate. I love their products and have used their lotions, lip balms, oils... for years (long before I figured out the MSG stuff) http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
|Posted on Friday, April 01, 2011 - 6:17 pm: || |
I think mine had either guar gum or carrageenan (the first things I starting connecting with my issues). You can make your own homemade coconut milk that would be safe.
|Posted on Saturday, April 02, 2011 - 9:14 pm: || |
stacey... homemade coconut milk- mmm, sounds delicious! would you mind sharing your recipe?
anon, i would think that if you can find a product that is JUST coconut milk or cream it should be safe. i buy Trader Joe's canned coconut milk for use in cooking. it has no additives, & so far seems to be well tolerated by everyone in my family.
unfortunately, most brands do have thickeners etc, even at the "healthy" stores... i would especially steer far clear of the ultra processed cartons on the chiller shelf (SO Delicious, etc)- too yummy to be real & inevitably loaded with Carrageenan which is just toxic to sensitive systems.
|Posted on Sunday, April 03, 2011 - 6:19 pm: || |
Here's the old fashioned method, LOL although I do like her grinder tool
I use an old 1940's waring blender and love it. Blows todays blenders away. I do use the big screen colander (for almond milk too) prior to the cheese cloth or flour sack. Much easier than squeezing first round.
|Posted on Monday, April 04, 2011 - 7:49 pm: || |
I just made a non-dairy ice cream tonight with rice milk, coconut cream concentrate from Tropical Traditions, sugar, arrowroot powder and vanilla. Then made a dairy free/egg free chocolate chip cookie and froze the dough in chunks, then mixed in the cookie dough when the ice cream was almost finished.
The coconut cream added a nice creaminess to the ice cream and some great flavor. My lactose intolerant neighbor gave it two thumbs up. My 3yr. old preferred the cookie dough and ice cream to be eaten separately as the combination was too weird for her. I really enjoyed it.
Still trying to come up with more ways to use the coconut cream but this dessert I really liked.