I know a stack of you ask me about non-dairy milks that don’t contain sugar, GMOs, phytic acid or other toxins. Which is no mean feat. I struggle to recommend many* and mostly suggest you make your own nut milks (there’s a recipe in my I Quit Sugar book). And, then, from another angle, some of you tell me you find coconut milk in cooking a little rich.
Now, to all of you I can say: Coco Quench.
Husband and wife Don and Ann from Pureharvest make this stuff. They also make the rice malt syrup I use in many of my I Quit Sugar recipes and are a bunch of authentic pioneers in this area and I met them during a recent Melbourne trip.
* As an FYI, their nut and rice milks are actually GMO and fructose free (the only Australian brands on the market that are).
And just so you know, this is a sponsored post, but opinions are all my own and I researched the topic and came to these conclusions myself. You’ll find my position on sponsored posts and advertising here.
Don and Ann have been experimenting and making organic, health foods since the early 1970s from their little place outside Melbourne. They walk their talk. They love what they do. And they were able to explain to me the deal with their latest invention: a milk substitute that combines coconut and rice milks in one. Here’s how it goes:
Use as a coconut milk substitute.
Some recipes can be vastly improved by using a little coconut milk. But perhaps they’re not quite a curry. Perhaps they’re a soup or a stew. But using a mere dash of coconut milk or cream is a bugger – you’re left with the rest of the can. Coco Quench is good