Coconut Milk for Smoothies

I recently received lots of comments via YouTube, Facebook, and such about using coconut milk in my smoothies. I thought I would take just a moment and share a little about that with you.

I use coconut milk for a couple of reasons. First, it’s yummy! I love coconut and I love the creaminess it lends to my smoothies. Second, coconut milk has gobs of health benefits.

It contains lauric acid, antimicrobial lipids, and capric acid, which have antibacterial, antiviral, and antifungal properties. It’s good for weight loss because it helps your metabolism, it’s good for your skin, and the medium-chain fatty acids in coconut milk are good for your heart.

So when I use the coconut milk for my smoothies, I used the canned variety from the supermarket. Give it a good shake, because the fats separate from the liquid while it sits in the can. So shake it well to mix it all up. Then I simply pour some into the blender for my smoothie. But what about all the rest of it? I don’t want to waste any of it.

So grab a good, old fashioned ice tray and pour it in!

I freeze the remaining coconut milk into cubes. Then I put them in an airtight container, taking a few out as I need them for the smoothies.

Because the coconut milk is now frozen, it really doesn’t count as a liquid when mixing your smoothie. The easy way to remedy that, is when you’re about to do your workout, take a couple cubes out and stick them in the blender. Let them melt while you do your workout and by the time you are done, they’re melted. Truthfully, I most often just use them frozen. Tomorrow I will share one of my favorite recipes for a smoothie; one that uses these frozen coconut milk cubes. I think you’ll love it, too.