I frequently have a recipe where I only have to use a little bit of coconut milk. I put the rest into the fridge with the full intention of “using it soon.” More often than not, I realize it’s still in there days later and have to throw it out. Since I hate to waste food, particularly a hard-to-find premium food like Specific Carbohydrate Diet-friendly coconut milk, I decided to try freezing it into cubes.
Now I have coconut milk cubes all ready for smoothies!
I use a mini-muffin pan, wich makes each cube about a tablespoon – perfect for future measuring. You could also use a traditional ice cube tray.
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Latest posts by Sherry Lipp (see all)
- Visiting the China Ranch Date Farm – The Perfect SCD Destination - November 3, 2018
- SCD Recipe: White Chocolate and Pumpkin Butter Cups - October 28, 2018
- SCD Recipe: Cauli-Tot Casserole - October 21, 2018