Coconut products are a great staple for the low-methionine diet as they are versatile, high in calories and high in fats. Coconut products are easily digested and contain nice amounts of fiber to keep the gut healthy.
Canned coconut milk contains more methionine per cup than tetra coconut milk or homemade milks which are much more dilute. Tetra pack coconut milk often has ingredients that are less than optimal however, they do make a good backup to have in the pantry.
Making your own coconut milk is very easy and requires just a few ingredients that you can always keep on hand ready.
This recipe is calculated on the unstrained version of the milk. It is impossible to determine the methionine content in the strained milk so I err on the side of caution and give the maximum amount which is still very low.
Ingredients
- 160 g Unsweetened shredded coconut
- 840 ml Filtered water
- 1 tbsp Medjool date
- ½ tsp Vanilla extract
- Pinch Himalayan Pink Salt
Instructions
- Blend for two minutes or until the mixture is well-combined.
- Taste the mix and add in another date or more salt if needed. If you would like to add more coconut then the recipe would need to be recalculated for the methionine content.
- You can strain the milk using a nut milk bag or cheesecloth. If you are using this to add to curries etc, you could leave the pulp in as it contains fiber.
- Place in the fridge and use within 5 days.
