This is a fantastic substitute for dairy milk in baking. The richness and mild flavor mimic cow’s milk better than any other dairy substitute I’ve tried — and as a bonus is actually quite good for you (the primary fatty acid in coconut milk is lauric acid, which is really good for the gut — and because of its high level of saturation resists rancidity). Baked goods using coconut milk tonic tend to be more delicate, rich, and moist (as compared to soy, rice, or almond milks).
This recipe is adapted from one by Sally Fallon, author of Nourishing Traditions (though the recipe is not found in the book, and I cannot remember where I found it).
Coconut Milk Tonic
makes a little over one quart
- one can (14.5 oz) coconut milk (not lowfat!)
- 2 1/2 cups filtered water
- 2 Tbsp maple syrup or honey
- 1 tsp vanilla extract
In a medium saucepan, warm the coconut milk and water just until they become liquefied and well-combined. Off heat, stir in the maple syrup and vanilla. Store in a jar in your refrigerator, for up to a week.
If the coconut milk re-solidifies when chilled, simply blend the mixture, or strain out the solids as you use the milk.