Saturday, May 21, 2011

Raw Coconut Milk


Got moo-free milk?  If not, now you can make it!  It's quick and easy...also no cows will be violated in the production of this milk - they'll thank you.  ;-)

Ingredients:
1 C mature coconut meat chunks
2-4 C water

Directions:
Using an ice pick or drill, puncture the eyes (ouch!) of a fuzzy, brown coconut & drain water.  Using a hammer, smash the coconut into small pieces, approximately 1-2" inches in diameter.  Using a knife, pry coconut meat away from hard shell & rinse well.

In a high-speed blender (VitaMix), blend coconut meat and water until smooth.  (Use more or less water, depending on consistency desired.)  Strain mixture through a nut milk bag.

Store in the refrigerator in a jar with a tight-fitting lid; will keep for 3 to 5 days, or freeze into cubes for future use.  You may use the pulp for future use as a flour in cakes, cookies, etc.  You may also freeze the pulp; just store in a freezer bag with the air pressed out, then fluff in the blender when ready to use.

Serving suggestions:
As a replacement for dairy milk, enjoy with raw granola, porridge or other breakfast cereal.  Use as a base for smoothies, shakes or other flavored milks, such as chocolate (using raw cacao and/or carob powder), or use the creamier version as a base for sauces and gravies.  Blend frozen cubes with fruit to make raw ice cream, or add the milk to ice cream recipes and freeze.

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