Name: Coconut Milk or Coconut Cream
Prep time: 5 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 2 cups shredded coconut (dried or fresh); or 1 cup young coconut meat; 4 cups water (more or less*); Pinch of sea salt; Scrapings from ½ vanilla bean or 1 teaspoon vanilla extract (optional); 1 tablespoon coconut nectar or coconut honey or 2 dates (optional); 1 tablespoon lecithin (optional, to prevent separation)

You'll never have to buy coconut milk again.

Fresh coconut milk lasts up to five days in the refrigerator and can last up to a week if sweetened with honey.

When making this recipe, adjust the ratio of water to coconut according to desired consistency. The less water you use, the thicker and more cream-like the milk will be.

Coconut Milk or Coconut Cream

SERVES

PREP TIME

05 min

COOK TIME

05 min

Ingredients

2 cups shredded coconut (dried or fresh)

or 1 cup young coconut meat

4 cups water (more or less*)

Pinch of sea salt

Scrapings from ½ vanilla bean or 1 teaspoon vanilla extract (optional)

1 tablespoon coconut nectar or coconut honey  or 2 dates (optional)

1 tablespoon lecithin (optional, to prevent separation)

Directions

Blend all ingredients until smooth.
Run through a fine mesh strainer to remove solids.

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Good food
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people together.
So do
good emails.

Coconut Milk or Coconut Cream

Ingredients

Directions

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