I can make coconut milk (and puréed soups).
Today I was making what we call coconut-lentil soup. Its real title is Indian-Style Lentils, a vegan recipe from Susan O’Brien’s Gluten-Free Sugar-Free Cooking book. The recipe requires coconut milk, another product that is hard to find in SCD-legal form. So, I whipped out my trusty Vita-Mix and made some.
1 cup unsweetened, dry coconut
4 cups filtered water
Add ingredients to Vita-Mix, turn the machine on low, then quickly turn the dial increasing speed; flip the switch to high and blend for about two minutes. If you need the milk to be completely smooth/without particles, you may need to strain it.
This is another recipe that you can alter to fit your taste and budget by increasing or decreasing the coconut-to-water ratio.
Of course, after I cooked the soup, I puréed it in the Vita-Mix to get the texture my daughter likes.
There is some discussion online that puréeing foods in the Vita-Mix increases the bioavailability of the food, and I have looked into some of the research, but that’ll be a post for another time. What I do know is that my daughter loves this recipe, and although it contains cauliflower and mustard seeds (which can be a challenge for some people on SCD), she’s never had a problem with the puréed version of this soup.