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.
Latest posts by Sherry Lipp (see all)
- SCD Tip: Frozen Yogurt Bites - June 22, 2019
- SCD News: Specific Carbohydrate Association Hosts the SCDROCKS Conference - June 22, 2019
- SCD Demo: 24-Hour Yogurt – Instant Pot - June 19, 2019