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
