San Miguel: Coconut Soy Milk

So my craziest find in San Miguel, wasn’t the cactus or the amaranth candy, or the “mango con chile”, but this Coconut Soy Milk:

In my mind, this is a most ingenious combination!  I love the taste of coconut milk, but I’m always trying to cut down on the fat content in my meals.  (By the way, Meghan Telpner has a great post today about how coconut milk isn’t as bad for you as you may think!)  So by blending the coconut milk with soy milk, one gets the diluted coconut milk that still tastes great!  And yes, it’s weird, but I love it.

Coconut Soy Milk became my milk of choice for the week, and I used it in:

  • piña coladas made with fresh pineapple juice
  • saffron/vanilla black tea for a coconut (and lightly sweet) flavour
  • over oatmeal, with fresh banana and blackberries (that I didn’t even have to feel guilty about transport-fuel wise!)

I’m thinking this may need to become a permanent staple… but here, I’ll have to use a combo of coconut + other milk… I’m thinking coconut + almond milk could be a divine combo!

(And this morning’s breakfast now that I’m home?  Red river cereal with almond milk, cranberries, fresh ginger, cinnamon, and a teaspoon of coconut oil.  Not quite coconut soy milk, but a nice way to start the day!)

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Categories: Breakfast & Brunch, Travel, Vegetarian


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