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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Any low fat recipes? Awful lot of nuts in almost everythingJADAMZ - 3 hours 9 min ago
Shower Filterlizh7 - 2 days 4 hours ago
Eye CareSarah_the_Bee - 5 days 13 hours ago
Alternative to nutritional yeastClaireT - 1 week 8 hours ago
Low income raw living?szussanna - 1 week 4 days ago