So I found an awesome coconut milk (below). It's 100% coconut milk and is utterly delicious. The liquid version of bacon. I might become addicited to this!
Only problem is it's UHT. There's nothing else in it because there doesn't need to be. It's sweeter than the 100% canned coconut milk I buy and it's also homogenous: even when I put it in the fridge after opening, it remains liquid; thick liquid but liquid nonetheless.
These things make me suspicious. UHT process heats the milk to 137 - 140 degreesC for a very short time (2-10 s). Enough for denaturing to occur.
This post provides a paper on the lack of cholesterol oxidation in UHT milk but is this a go ahead to drink UHT milk?
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UHT isn't the devil. Canned foods are all cooked to be shelf stable.
Signed, your local pasteurization apologist.