We love to bake with coconut milk.Our latest creation our blueberry coconut cakes swiftly became a Casa de Kolchak favourite. Coconut flour is so naturally sweet and tasty that it lends itself so well to baking and you don’t need to add much in the way of sweeteners, which is great. It’s totally fussy though. You can’t just use coconut flour in a regular recipe, since it tends to hog up all the moisture in a recipe. One way we’ve found to help keep coconut flour baked goods moist is to use other coconut products with it. We use coconut oil for our fats and coconut milk as the liquid in our recipes. Coconut milk is actually really good for you (in moderation). I was particularly interested to find out that coconut milk is rich in selenium, which has been linked to reduced joint inflammation. With Felix’s torn ACL, there’s a risk of developing arthritis, so I’m always on the look out for ways to help his fuzzy little butt. The only problem? The blueberry coconut recipe only called for 1/4 cup of coconut milk and at our grocery store, it only comes in giant cans.
What do we do with all that left over coconut milk?!What to do? The answer: coconut milk pupsicles.
- Canned dog food
- Canned pumpkin
- Peanut Butter
- Fresh Parsley (also makes a nice breath refresher)