Some of my friends accuse me, with some justice, of thinking that exchanging loving sensual massages is the cure to all sexual problems. In my case, I went through a period of zero interest in sex and, worse yet, zero arousal when we tried to have sex, so what little sex we had was terrible. We did a number of things, mostly aimed at reducing stress and helping me manage stress better, but what got my motor humming again was learning sensual massage with my partner and doing it regularly. The experience really made a believer out of me, and I have seen the same approach work wonders with other couples who are going through a sexual drought.

At the start, my SO would give me a full-body massage with no touch allowed in the genital area. I did his massage without that restriction, but also with no obligation for me to do anything for him. We started out doing 20 minutes each and gradually worked up. There's an account of how we managed online. This is from the discussion below the main post:

> We started going very, very slowly, working on the meditation and other kinds of stress management and exchanging full-body massages, with no sex at first, just learning how to do massage and learning what felt good and melted the tension away.

> This took several months, and I gradually began to feel like I was starting to wake up, just faint stirrings inside, but enough to wonder what would happen if we pushed things another notch. I started playing around, trying different kinds of caresses for getting him aroused. And along the lines of learning tantra, I started seeing how close I could get him to the brink of an orgasm and how long I could keep him there without going over, and also discovering what effects that had on his orgasms when he did finally finish.

> Part of this was me wanting to do something for him even if I wasn't in a position to share it, but I have to confess that a lot of it was pure curiosity on my part, my inner "mad scientist" coming out. Because I was standing beside the massage table I could actually see every reaction, every involuntary response to what I was doing. And it was like, here's this great biological and neurological puzzle, figuring out how the human male - or this human male - responds to tactile stimuli, and I couldn't resist the challenge! :)

> Eventually we switched the sequence, with me giving him the first massage. And doing that, and edging him for a good long while to a really strong orgasm, actually got me somewhat aroused. Then when he started massaging me, that just keep building a little bit at a time, so I encouraged him to try being more erotic, and having him gently massage my breasts and vulva actually felt good for the first time in ages!

> The progression was gradual, but I think I had my first orgasm in ages a few weeks later, and we had sex after the massages a few more weeks after that, for the first time in months. There was a lot of other stuff going on, including serious meditation practice and lots of non-sexual cuddle time. And the external situation was getting better for both of us too.

I know that massage therapy doesn't work for everyone. Some people dislike any kind of touch in this situation, not just sexual touch. But most people love getting a massage, and the hardworking mom of a two-year-old really deserves one! (Right?)

So if re-establishing loving touch is the goal, the question is whether she will allow you to give this a try. Does she like backrubs? Do they relax her when she's stressed? If so, you might suggest doing something like this as a way of helping her relax and as a way of sharing affection without having sex. Make it clear that giving her a massage isn't intended as foreplay, or as a bargaining chip to get her to give you something. Sex has to be completely off the table (heh!) unless she actually WANTS to do more.

If she agrees to give it a try, buy a folding massage table (under $90 from Amazon) and some virgin coconut oil, and maybe a good book on sensual massage with tasteful, completely non-pornographic photos. Start out with back rubs, and incorporate legs, arms, hands, and feet. Avoid the chest, abdomen, and crotch until she says otherwise. The butt can be off limits to start with or not, depending on whether she sees it as a sexualized area or just a spot that feels great when massaged.

Because of her upbringing and discomfort with nudity, you may need to cover the parts of her body that you are not working on with a couple of towels. It may seem silly to cover parts that are going to be seen and touched eventually, but some people feel much more vulnerable if they are completely uncovered all at one time. If she's one of them, be prepared with extra towels and adjust them as you go. If you have to, you can give a good massage without exposing more than a couple of square feet of skin at a time. Dimming the lights way down may also help her relax.

I hope this helps. Good luck!

Hang in there! Regarding family, talk to your mom about the fact that you really are going to do this, she's probably exercising some denial. Be sure to reassure her on whatever points are her real fear (does she think you're rejecting your family heritage? that you're going to waste away?). Emphasize that you want her help in making sure that you stay healthy, this may encourage her be more supportive.

Remember that besides soy milk there's rice, almond, coconut, hemp, etc. Also note that these milks store really well (hide it in your closet if need be), so you only need to refrigerate one at a time - but do use the open one within 7 days! You can buy a 27-pack of 8 oz milk for only $24 right now on Amazon. Having an alternative milk around the house makes breakfast, tea, baking attempts, etc. much easier.

My favorite cookbook is Veganomicon, it has some great recipes that omnivores in my life enjoy. I also have a lovely book called Vegan Italiano - it's a collection of recipes that just happen to be vegan, no conversion, no substitute, just all put in one place. I wonder if there's a comparable book of Moroccan food? It may help make vegan cooking seem less foreign and difficult to your mom.

Remember rice and beans, lentils, quinoa, and cous cous. Any of these with a can of diced tomatoes can go a long way while still being nutritious, and I have found many of them to be delicious cold too! Become a friend of tupper-ware, and cook to have leftovers.

Here's my advice. Take it or leave it.

Make SMALL changes. And remember this: DIET IS EVERYTHING. You can lose weight by changing diet and no exercise. So if you don't want to work out, so be it. Add that later when it's easier. Also remember this: "failure to plan is a plan for failure"... if you don't plan your meals, if you don't plan your calories, if you wait till you're hungry to eat something, you're going to fail. PLAN, PLAN, PLAN.

Here's what I'd do first: analyze what you're eating now. Without making many (or any) changes to your diet, go buy a cheap food scale. Then weigh your servings. Eat cereal in the morning? Put the bowl on the scale, tare it, then pour out your serving. Look at how much it weighs. Then, look on the cereal box. What's a serving size? 56 grams? How much does the scale say? Calculate the calories you're eating (don't forget the milk calories). And marvel at how pathetically small serving sizes tend to be - especially with carb-heavy stuff like chips & cereal. Makes me sad. I remember the first time I measured out cheetos (my favorite snack)... I was like .. "that's IT?!!" depressing.

Do the same thing for lunch - eat 2 sandwiches? Look at the calorie content of your bread. Your sammich fixins. The chips you're eating (weigh those too! Pour them in a bowl & weigh them! Don't eat from the bag.) etc.

This will help you understand how much you're currently consuming.

Then cut that number by 10%. Measure your food for your meals. Use that scale!! You can cut your calories some pretty easy ways by switching from regular to diet soda, and eliminating juice. Switch from whole or 2% milk to fat-free. Better yet, try using low-cal almond milk instead. I LOVE this stuff and it's half the calories of fat-free milk. Half!!

Slowly introduce changes to your diet. Eat raw fruit & vegetables instead of chips or crackers. Eat beef jerky, string cheese, or a hard-boiled egg as a snack instead of junk food. Eat oatmeal instead of sugary cereal. Brown rice instead of white. Eat a jolly rancher as a sugary treat instead of a snickers bar.

Slow, small changes over the course of a few years will make a huge difference. Keep reading here for ideas. Read Nutrition for Dummies. Good luck, and congrats on coming here & asking for help. This subreddit proves that YOU CAN DO IT.

If you like chocolate milk, hemp chocolate milk is great and tastes amazing. As another Redditor mentioned, I too like to use different types for different things. My personal favorite is vanilla almond milk. I like to use coconut and cashew milk when I make savory dishes because, well, they both taste savory. I like banana milk with my cereal because I usually have fruity cereal. You can find a good list of pairings here. It honestly depends on you, as there are so many options out there. And, by the way, thank you for making the switch to veganism! 💪🏼

I have a stupid simple but really popular soup: 1 part winter squash puree, 2 parts coconut milk with 1-2 T Mae Ploy red curry paste per cup of orange veg puree soup. I like Chaokoh coconut milk, because I can get a return of the oil split when I fry the paste, which is visually pleasing. If I am making enough quantity, I like to use a variety of orange veg/squash, freshly roasted, because that yields the most complex and interesting flavor. With light curry seasoning, it is a real hit for funeral meals or meals for shut ins.

That said, I am interested in tips for cleanly splitting winter squashes for roasting to make the puree. The things are roll-y and tough, no matter how sharp my blacksmith grandson makes my cleaver! My father, God rest his soul, made a starting cut in a vise with a circular saw and I do the same thing if I am quantity cooking them, but there has to be a better kitchen safe answer if I am just feeding a few folks. Helpful thoughts?

I learned how to cook Thai curry from a Thai friend, and I realized it's the brand/quality of ingredients that's really important. This is the brand of curry paste he used, and this is the brand of coconut milk. Both of these were significantly cheaper at the local asian market. I also got a good quality fish sauce, and these lime leaves that I added in with the coconut milk. It's honestly better than anything I can get in restaurants around me. My half-Thai brother-in-law said it was better than his dad's curry. And it's super easy.

Thank you!! I used this recipe, though I followed it loosely. I'm not that good of a cook, but turned out really tasty!

I can only give you estimates of the the ingredients, sorry.

Coconut Penang Curry - Chicken

Ingredients

• 1 lb chicken thighs
  
• 1 clove of garlic
  
• Salt, pepper
  
• 3 tsp Mae Ploy Penang Curry Paste
  
• 13.5 oz Chaokoh Coconut Milk
  
• Bell peppers (I used one)
  
• Broccoli (I used like 1/4 of a floret?)
  
  

  Recipe
  

  
  

1. Mince the garlic and cut the peppers, chicken, and broccoli into bite size pieces.
   
2. Season the chicken with salt and pepper.
   
3. Pour oil into pan and stir minced garlic until fragrant. Fry the chicken until cooked and both sides are golden. Remove the chicken from the pan once done.
   
4. In another pan (or clean the one you used to fry the chicken), add oil and stir in curry paste and fry until it's fragrant.
   
5. Add in the coconut of milk a spoonful at a time and stir. When you're halfway done with the can, add the chicken back in.
   
6. Continue adding in the coconut milk until there's none left.
   
7. Add in vegetables and let it simmer until your veggies are soft to your liking.
   
8. Remove from heat and serve. :D
   
   Most of the carbs is in the coconut milk, which is about 10g per can. Then the rest mostly comes from the vegetables, which you can omit/add in less of if you'd like and just add in more chicken haha.
   
   Net carbs: 24g for the whole thing. Depends on how hungry you are, but I ate like half of it.

I really enjoy Minor Figures oat milk https://www.amazon.com/Minor-Figures-Oat-Milk-Liter/dp/B07JYVVYJY (assuming you are in the U.S.) but with so many brands out there I suggest asking around local Cafe's to see if they use any alternatives, and if so you can try their brands.

There's also just trying lactose free milk, which I find sweeter than regular milk but otherwise I wouldn't notice much of a difference (I don't like milk though). I often hear about goat milk being good for lactose intolerant people as well.

Good luck

If you have a Trader Joe's nearby their marshmallows are vegan (they are rebranded Dandies, I believe). Their Sipping Chocolate was also dairy free, but I think it's discontinued. :(

Guittard Grand Cacao Drinking Chocolate. Guittard is my favorite grocery store chocolate brand.

It is also really easy to make yourself, if you're into that.

Basic Hot Cocoa Mix: whisk together 1 cup good cocoa powder + 1 1/2 cups powdered sugar + 1/2 teaspoon salt

Next Level Hot Cocoa Mix: 1 cup good cocoa powder + 1 1/2 cup powdered sugar + 1/2 cup vegan chocolate chips + 1 teaspoon vanilla powder; pulse in food processor until chocolate is in small bits

Mocha Hot Cocoa Mix: add 1-2 tablespoons instant espresso powder to mix

Peppermint Hot Cocoa Mix: add 3 tablespoons well crushed candy cane or peppermint hard candies to mix

Pumpkin Spice Hot Cocoa Mix: add 2 teaspoons pumpkin spice to mix (or 1 teaspoon cinnamon, 1/4 teaspoon each ginger, nutmeg, cloves, allspice)

Mexican Hot Cocoa Mix: add 1 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne to mix

Recommend mixing with plain unsweetened soy or cashew milk.

To make it 'instant' for mixing with hot water, add 2 cups coconut milk powder to the mix.

We never drink coconut juice, but, despite the generic sounding name, Natural Value Coconut Milk is spectacular and makes for a great smoothie (add coconut milk, ice and blend). The cans are BPA free and contain nothing but coconut extract and water.

It seems about as close as you can get to pureeing a raw coconut so I imagine their process provides very little negative impact on nutritional value. Granted it takes a little more effort than a can or box of coconut milk off the shelf, but I think it's well worth it.

Granted, I have absolutely no idea how this tastes, but the Amazon reviews seem good. It claims to make 8 quarts (not sure if that is supposed to be per container or not).
The reason I think this might be a viable option for you is that it may deal with some of the apprehensions your family might have towards soy milk. For one thing, it's cheaper than regular milk, as far I as can tell. Also, it won't spoil if not quickly consumed, so the worry of paying for something that will spoil if not used quickly won't be a problem.
In addition, you can flavor it to your liking- sweeter, less sweet, etc., which could be a help when using it to cook.
[edit: spelling]

There are specific almond milks that are used for the very purpose of steaming:

https://www.califiafarms.com/collections/plant-milks/products/barista-blend-32oz

https://www.amazon.com/Pacific-Barista-Original-Almond-Beverage/dp/B00X4IZRZS/ref=sr_1_3?gclid=Cj0KCQjwzunmBRDsARIsAGrt4muK0rb-V_zUhIRY6JwuFG2h41NF-u54KbLVkIMyxKQc49N0do3NRmcaAkwXEALw_wcB&hvadid=178382947096&hvdev=c&hvlocphy=9031015&hvnetw=g&hvpos=1t2&hvqmt=e&hvrand=9991440117978711379&hvtargid=aud-676677759524%3Akwd-156384584464&hydadcr=4853_9629488&keywords=pacific+almond+milk+barista&qid=1557863035&refinements=p_85%3A2470955011&rnid=2470954011&rps=1&s=gateway&sr=8-3

I'm sure there are other almond milks that are used in the coffee industry, but these 2 are pretty much the standard.

>There's always foam on top, but underneath it's like just, separated liquid.

Most likely this is due to it separating. This happens when it sits too long. On commercial machines you can pull a shot and steam at the same time. As soon as the shot is done pulling you'll most likely be finishing steaming at the same time, or a little before. The benefit of this is that the milk wont be sitting in a steam pitcher long enough for it to separate.

There is a work-around for home machines. Most home machines are single boiler which means you can't steam and pull a shot at the same time. You have to do one then the other. If you're concerned about milk separation, then you need to pull your shot then steam your milk. This is what I do and here is why:

If you are concerned about your espresso "expiring", that is a myth perpetuated by 2nd wave coffee chains (SBux, Peet's, Coffee Bean) and has been debunked on a scientific level by people withing the specialty coffee industry. If you are concerned more from a temperature perspective, afraid that your espresso will get cold, don't worry. The amount of hot steamed milk will compensate.

If you choose the other route ( steaming milk then pulling a shot ), here are some things to keep in mind:

Once you steam your milk you have seconds before the foam and the milk are going to separate. Even when I was working in the coffee industry and working with machines that can pull a shot and steam at the same time, we would always re-incorporate the milk right before we poured. Now, imagine a machine where the wait time is a little over 1 minute having to wait between pulling a shot and steaming. The milk will be WAY separated by then. Now, if you choose the route where you want to steam milk first them pull a shot, you're going to have to sit there and twirl the steam pitcher vigorously to keep the milk from separating. Also too, keep in mind that if the milk cools down too much from sitting in the steam pitcher, it doesn't matter how hot the espresso shot is, that amount of liquid wont be able to compensate for the amount of cooler milk mixing with it. Meaning, that much milk, if cooled by sitting too long will bring the temperature of the drink as a whole down.

yes definitely look into fecal transplant therapy

http://www.hopkinsmedicine.org/gastroenterology_hepatology/clinical_services/advanced_endoscopy/fecal_transplantation.html

In the meantime you can boost your natural flora by making homemade yogurt which is super easy to make. I suggest homemade yogurt because store-bought yogurt's bacteria is often either dead or barely alive.

Get a good quality probiotic yogurt starter and learn to make your own yogurt. If you're lactose intolerant you can use almond and/or coconut milk

I use an almond Coconut mix

http://www.amazon.com/Blue-Diamond-Coconut-Original-32-Ounce/dp/B005FPDEMQ/ref=sr_1_15?ie=UTF8&qid=1421606663&sr=8-15&keywords=blue+diamond+almond+coconut

I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.

It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.

Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.

If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)

here's the DEHYDRATOR I use

Here is the HEAVY CREAM POWDER

COCONUT MILK POWDER

CHEESE POWDER

EGG POWDER


I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal


EDIT:

You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.

I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.

Tricalcium phosphate is the one that I keep seeing. I looked it up already and it says its just a form of calcium. The list you give is interesting.. but I wonder if anyone can actually narrow it down to one of them if it does happen cause a flare?

Natural flavors are also iffy for me.

I enter remission often, but I attribute that to never eating something with an ingredient that I didn't know what it was.. so I'm super careful.

https://www.amazon.com/Pacific-Foods-Non-Dairy-Beverage-Original/dp/B000R7829M/ref=pd_day0_325_4?_encoding=UTF8&pd_rd_i=B000R7829M&pd_rd_r=2JXV6R8ATEHNF3B0BA9S&pd_rd_w=LWK4V&pd_rd_wg=ZUiRB&psc=1&refRID=2JXV6R8ATEHNF3B0BA9S

This one is looking pretty good.

Thinking it over a little more, I believe veganizing a milk chocolate recipe would be the best way to go. So here's what I would do. Start from here:

https://sortedfood.com/recipe/9370

and substitute the Better Than Milk soy powder (or something like it) 1 for 1. That seems to me to have a high chance of succeeding!

https://www.amazon.com/Better-Than-Milk-25-9-Ounce-Canisters/dp/B001E5E1PA

>You do realize they make powdered milk right? LMAO.

Powdered coconut milk needs to be dissolved in hot water, which you then can't combine with ice cream. LMAO.

https://www.amazon.com/Native-Forest-Coconut-Powder-Ounce/dp/B00QIVB19Y

Why wouldn't they just bring normal coconut milk?

>Yes its already on twitter and instagram. People were sipping these and throwing them.

Do you have links? I've only seen throwing, not sipping.

There's also the possibility they were making special batches. The powder still hasn't been explained.

This is also worth buying at this price. I get them at $1.40/can at my Thai grocer. This + Chaokoh makes a super simply and amazing curry. Same with the Indian pastes. The coconut milk is more expensive on amazon than Patels, so that may be worth an order along with the ghee.

Edit: "this" was a 6pack on amazon of Maesri thai curry pastes. Id really look into them and the coconut milk from Patel brothers.

I get coconut cream and cook it in seasonings garlic, pepper, onion, maybe some nutritional yeast flakes, and it tastes like cheese sauce, put it on errything.

To mix coconut oil into drinks like coffee emulsifiers are your friend. I recommend lecithin powder or flakes, it has some supposed health benefits on its own supposedly. Coconut cream usually has guar gum in it added, which is another emulsifier.


https://www.amazon.com/NOW-Foods-Sunflower-Lecithin-1-Pound/dp/B00MU73UKS/ref=sr_1_6

https://www.amazon.com/Thai-Kitchen-Gluten-Coconut-Cream/dp/B00R61K7FO

Inulin is a soluble fiber used as a bulking agent (see icecreamscience.com for details), but not a replacement for milk powder in dairy recipes. I use about 4% of my ice cream mix.

I bought Ecomil's Almond Milk Powder, Hazelnut Powder and Chestnut Powder. I have yet to test it in my ice cream because there's some residue when I make almond/hazelnut/chestnut milk. It needs to fully dissolve for me to enjoy it's texture so I'm reluctant to try.

I wouldn't try soy milk powder unless you have really strong flavors to mask the soy. I tested mine repeatedly, but while it did give good textural improvements the taste was downright horrible in any flavors that didn't overpower it (like chocolate).

There is also rice milk powder, coconut milk powder and oat milk powder but I've yet to try these.

You got quite a challenge. First off, the salt didn’t gave him heart problems, most likely it was the excess fats he is consuming. The rice sounds like a good idea, if you buy him a rice cooker, and send him canned vegetables he can just mix in the veggies with the rice and that is it. The problem is Is he willing to cook that for himself?.
Fiber is his friend, he needs to eat oatmeal, and you can buy him raisins to go with it. instead of cow milk, almond milk will help, it has more calcium and none of the fat. And it can stay at room temperature for longer periods.

http://www.amazon.com/Silk-Pure-Almond-Vanilla-32-Ounce/dp/B004LL5DC4/ref=sr_1_1?ie=UTF8&qid=1405460793&sr=8-1&keywords=almond+milk

This is the only Soy that works well. Definitely shake it well before use. Makes a huge difference.

Pacific Natural Foods Soy Blenders, Plain, 32-Ounce Containers (Pack of 12) https://www.amazon.com/dp/B002FYJW8U/ref=cm_sw_r_cp_apa_sC3ezbWA2ZQ56

This coconut milk is awesome:

Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12) https://www.amazon.com/dp/B00JUB8N3G/ref=cm_sw_r_cp_api_XLkLyb9FERMAR

I use it for shakes as well as coffee.

I'm vegetarian and lactose intolerant (and working my way toward being vegan) and I was interested in this too. I only drink almond milk, and you can cook anything with it (even mashed potatoes) and they don't taste any different to me, so I feel like it might be a good option.

So it turns out that powdered almond milk is a thing! Looks intriguing and I feel like it could work for you.

You could also just use water

If you're looking for a powder solution, you should consider Garden of Life products, like their [Raw Meal Replacement]
(http://www.amazon.com/Garden-Life-Organic-Chocolate-Powder/dp/B00CLD71X8?ie=UTF8&keywords=B0031JK95S%7CB0031JK96C%7CB007S6Y6VS%7CB007S6Y74O%7CB007SYSQ7K%7CB007SYT7LO%7CB00CLD71X8%7CB00CLD728C%7CB00CLD72GO%7CB00CLD7354%7CB00CLD74U8%7CB00CLD74VC%7CB00CLD74WQ%7CB00GV8GIDI%7CB00R06N59K%7CB00R06N6DK%7CB00R06N7BG%7CB00R06N8G0%7CB01A7N9KPK%7CB01A7OCSRG%7CB01A9IFE8K%7CB01ABWFJIE&qid=1464677779&ref_=sr_1_10_a_it&sr=8-10). It's a little cheaper than Soylent, and if you mix it with Orgain Unsweetened Vanilla + Protein, you'll have your protein and basic vitamins covered. You can add the superfood powders you mention, complex carbs like grains or simpler carbs as fruits. Personally, I wouldn't do it that way, but as you said, it would be better than a lot of people's diets these days. IMO, Soylent's missing more than the things you'd add and shouldn't really be considered a full food replacement.

In addition to some of the other suggestions, I think many restaurants use quite a bit of palm sugar in their curries. In fact, a lot of Thai cuisine uses a lot of palm sugar.

Get coconut milk from cartons, not cans.

Definitely check out Hot Thai Kitchen. The recipes are clear and authentic and her videos are very helpful. I consider her thai cookbook along with David Thompson's "Thai Street Food" and Andy Ricker's "Pokpok" to be the holy triad of Thai cookbooks.

Getting light coconut milk helps with the calorie count so much, though. Were it not for the light version, my lunches would be very different.

Light coconut milk can be very hard to find, so I ordered mine on Amazon (sadly, I haven't been able to find it in anything less than a pack of 12). It really makes a huge difference, though. The reduced fat is 315 calories per can, whereas regular coconut milk is 700.

They make those little boxes of almond milk that are pretty delicious.

Got this stuff on Amazon, it's really good and gigantic.

Are you referring to the Orgain Protein Almond Milk? https://www.amazon.com/Orgain-Organic-Protein-Unsweetened-Vanilla/dp/B017NWQ39E

Good stuff.

I've never been able to find a coconut milk in stores that's not loaded with a bunch of crap ingredients. I order these from Amazon and they're delicious.

I'm super lazy so I just drink one of these
https://www.amazon.com/gp/product/B001HTJ2ES

Oops,that should have said coconut MILK powder, not powdered coconut. This is a brand Ive used and liked: https://www.amazon.com/Native-Forest-Coconut-Powder-Ounce/dp/B00QIVB19Y. However I don't use it often so there might be tastier brands. And weirdly the coconut powder works better in coffee than coconut milk does. Creamier, less oily, etc.

I DONT recommend nut milks or their powders. Almond in coffer is gross. But you can try that too - some people like the taste and dislike coconut.

• • Make sure the coffee is very hot when you add it or it won't dissolve right

Soy blenders. http://www.amazon.com/gp/aw/d/B002FYJW8U

This is what most top notch places in Portland use.

>coconut cream...do they mean like the coconut alternative to coffee creamer

Coconut Cream is canned and usually in the Asian food isle of most grocery stores. Here is an example of a can of it.

> pineapple extract readily available

I don't believe it is carried in many grocery stores but you should be able to find it at an Asian market.

You want Chaokoh coconut milk, IMO it’s the most thick, flavorful, luxurious.
Don’t boil it too quickly or too much because the texture can get a little funky.

unsweetened coconut milk is what I use. This kind: https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B003VYIZT0

or you can get the cream version, which I bought but have not tried yet:
https://www.amazon.com/Thai-Kitchen-Coconut-Cream-13-66/dp/B00R61K7FO?th=1

I buy this stuff.

The silk is a beverage drink...not meant for really reducing etc. You need the cans or the aseptic packages on the dry shelves to do that.

https://www.amazon.com/Aroy-d-Coconut-Milk-100-Original/dp/B00JUB8N3G is what i use usually, or the cans.

Use coconut oil, then. 120cal per tablespoon. Amazon