If you’ve read Nourished Kitchen for any length of time, you’ll know we don’t take much of a liking to any canned or processed food which makes coconut milk a bit of a quandary; after all, it’s a rich source of lauric acid – a deeply nourishing fat which is otherwise only available in human breast milk. It’s also a good source of minerals and for those who avoid fresh raw milk by necessity or preference, coconut milk makes an excellent alternative – substantially better than high-glycemic oat and rice milks, undoubtedly better than hormone-disrupting soy milk and better still than nut and seed milks which tend to be high in omega-6 fatty acids and low in omega-3 fatty acids. In many ways, those cans of coconut milk are a compromise food – and one of the only canned foods recommended by the Weston A Price Foundation, a nutritional advocacy group, though it is not recommended for GAPS patients. Add the challenge of cans lined with bisphenol-A, a known human endocrine disruptor2 and probable carcinogen3,4, and you couple the degradation of nutrients by high-heat canning methods with the adverse effects of endocrine-disrupting. Canned coconut milk is, at best, a compromise.