Here’s a luscious recipe for Creamy, Toasted Coconut Milk that delivers richness and flavor, perfect for sipping on its own or as a base for other dishes and drinks.
Creamy, Toasted Coconut Milk of Your Dreams
Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
- 1 cup unsweetened shredded coconut (toasted)
- 2 ½ cups hot water (not boiling)
- 1-2 tsp keto-friendly sweetener (optional; or use sugar for non-keto)
- 1 pinch salt
- ½ tsp vanilla extract (optional, for extra flavor)
Instructions
- Toast the Coconut:
- Heat a dry skillet over medium heat. Add the shredded coconut and toast for 2-4 minutes, stirring frequently, until it turns golden brown and aromatic. Be careful not to burn it.
- Blend the Coconut:
- Transfer the toasted coconut to a blender. Add the hot water, sweetener (if using), and a pinch of salt. Let it sit for 2 minutes to soften.
- Blend Until Creamy:
- Blend on high speed for 2-3 minutes, until the mixture is smooth and creamy.
- Strain (Optional):
- Pour the coconut milk through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or jar, squeezing out as much liquid as possible. For a thicker milk, skip straining.
- Flavor It (Optional):
- Stir in vanilla extract for an extra layer of richness.
- Store & Enjoy:
- Transfer the coconut milk to an airtight container and refrigerate for up to 4 days. Shake or stir before using, as natural separation may occur.
How to Use
- Drinks: Add to coffee, tea, or smoothies.
- Cooking: Use as a creamy base for soups, curries, or sauces.
- Desserts: Drizzle over fruit, use in baking, or as a base for puddings and custards.
Would you like variations on this recipe, like spiced or chocolate-infused coconut milk?
