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
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.
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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