Crack open a can of coconut milk and you're halfway around the world...and half an hour away from some exotic dinner options. Whether stirred into an Indian potato stew or recruited to replace dairy in a rich chocolate pudding (to name just two uses featured here), coconut milk transforms simple foods into sensational dishes. The light version has about half the fat and calories of traditional canned coconut milk, with just as much flavor and only a little loss in creaminess. Nowadays, most major supermarkets stock coconut milk in their aisles,so getting global flavors into everyday dinners is as easy as keeping a can on hand in the pantry.
How to Make Plant-Based "Milks"
You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.