I have been looking around for a coconut milk that doesn’t have any additives. Unfortunately, I haven’t been able to find any coconut milk, even organic brands, without additives.
Then I found out that coconut cream concentrate could be mixed with water to make a safe, additive free, coconut milk. Coconut Cream Concentrate is whole coconut meat that is ground into a fine powder. The high fat content gives it a creamy texture. I found a local supplier called Tropical Traditions Canada which works from Quesnel, BC. I also found a delicious candy recipe using coconut cream concentrate. This recipe is based on Candy Nut Crunchies.
The coconut cream concentrate jar will need to be heated with hot water and mixed until smooth before using. Tropical Traditions has a video on how to heat the jar in a bowl of hot water and mix the coconut cream concentrate.
1c organic coconut cream concentrate, warmed
2T local raw honey
1T organic virgin coconut oil
1tsp organic vanilla extract
big pinch of sea salt
2T organic raisins (optional)
1c soaked and dried macadamia nuts, walnuts, pecans, or almonds, chopped
After your coconut cream has been warmed and mixed, this is a good time to make this recipe. If your coconut cream concentrate has cooled and is hard, place 1c coconut cream concentrate in a 2c pyrex measuring cup. Place the pyrex cup in a bath of water in a sauce pan and gently heat until the coconut cream liquifies. Remove from heat and quickly add honey, coconut oil, vanilla extract and sea salt. Mix until smooth. Add your choice of chopped nuts and raisins. Pour the mixture onto a glass baking tray protected with wax paper. Put the baking tray into the fridge and let candy harden. When ready, remove from the fridge and break or cut into pieces. My children love the taste. This is candy I am happy to feed to my children!