This is a nut milk that will whisk you away to a tropical paradise in just one whiff. Nutty, toasty, sweet, and creamy, this is by far one of my favorite milks to sip on in the summer months.
Toasted Coconut Milk
Ingredients
- 1 cup / 75g unsweetened, dessicated coconut
- 4 cups / 1L filtered water
- fine sea salt optional
- sweetener of choice optional
Directions
- Toast your coconut over medium-high heat in a thin layer stirring frequently until golden brown. Spread on a plate to cool.
- Once cooled, place in the blender with the water. Blend until combined, about 30 seconds. Add a pinch of salt to taste and blend again.
- Strain the milk through a nut milk bag or sieve (save the pulp for baking, porridge, etc.). Pour the milk into a clean jar, store in the fridge for up to 5 days. Freeze in ice cube trays to use at a later date.
Notes
Makes 1L
