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 help as a liquid when mixing your smoothie. You need the liquid to make your ingredients blend-able. 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.