Turmeric Coconut Milk

Turmeric & Ginger Coconut Milk • 

Full fat coconut milk, lots of ground turmeric and ginger and a dollop of your local honey. Bring to a low simmer and drink. 

Healthy fat is food for your brain and protects your organs, turmeric and ginger have antioxidant, anti-inflammatory and gut protective properties. Really good for cancer prevention. Plus, it offers super powers 

There is no wrong way to make this. But I do recommend getting full fat canned coconut milk, use only half of it save the rest for another warm cup. Canned coconut milk is richer and tastier than the refrigerated kind. 

Coconut milk has antibacterial and antiviral properties. Coconut fights stress and eases muscle tension because it is rich in the mineral magnesium. Coconut improves digestion and relieves constipation by hydrating the digestive tract, nourishing the lining with its high electrolyte content. Its healthy fats improve gut health, preventing irritably bowel syndrome. One of the best parts of consuming coconut products is that it naturally increases energy, burns fat, increases metabolism and satiates you.

Turmeric is a spice native to India that belongs to the ginger family. Turmeric is anti-inflammatory. Turmeric neutralizes free radicals and stimulates antioxidant enzymes. The antioxidants fight pathogens and bacteria and help repair damage. Its main compound is curcumin, which is a fat soluble, so I recommend taking it with a fatty meal for better absorption. Black pepper increases the bioavailability and potency of turmeric, so cracking some black pepper is also recommended. Note* too much turmeric can upset the stomach and can drop blood sugar levels on those who take diabetic medications. 

Ginger has powerful medicinal properties that have long been used for relieving digestive ailments like nausea, indigestion, and loss of appetite. Ginger also reduces menstrual pain and fights infection.



  • 1 1/2 cups unsweetened coconut milk (canned is best)

  • 1 tsp ground turmeric

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cinnamon ( a little less)

  • 1.5 tsp coconut oil

  • 1 pinch ground black pepper

  • Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)


  1. To a small saucepan, add coconut milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice.

  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.

  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.

  4. Serve immediately. You can save leftovers for up t 3 days. Reheat on the stovetop.

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