Rating5/5 (from 1 ratings)5
YieldAbout 2 cups.
1½ cup unsweetened, schredded coconut soaked for at least 2 hours
1 cup distilled water from soaking (add more if soaking water does not measure 1 cup)
1 teaspoon organic pure vanilla extract
1. Pour the soaked coconut and water in a blender and blend until completely schredded coconut is disolved (or as dissolved as possible) completely. About 5 minutes.
2. Add vanilla extract and blend for a couple of seconds.
3. Place in the fridge for at least 2 hours before use. The milk will become thicker, creamer, richer and tastier.
4. I do not remove the pulp, otherwise you will get a thin milk and this is suppossed to be a milk cream. :-)
Jirizarry's ThoughtsBy jirizarry
This is a very creamy and thick coconutmilk cream. You can drink it like that or you can remove the pulp, which will make it less creamy. The milk cream thickens considerably when set in the fridge for several hours. I use this one for milkshakes, pies, cakes, flans and other desserts.
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