A couple of weeks ago I shared a coconut milk recipe with you all. If you missed it, you can find it here. Remember how easy it was? Like SOOOO easy that I am going to share two more milk recipes with you, so you can spice it up a little and get all tropi-crazy with flavors: vanilla-coconut and cinnamon-coconut.
I’m a huge, huge fan of the vanilla. The slight sweetness comes all natural from dates, and the hit of vanilla is a major compliment to the coconut flavor. Try washing down your favorite warm cookie with an ice-cold swig of this stuff, and you’re sure to thank me (and share this recipe with your friends, right?! And now I’ll thank you back.)
What do you think about making popcicles out of this recipe? If anyone gets to it before I do, let me know how it comes out! I was thinking of throwing in some additional coconut in them to give some texture. Mmmmm….
These two recipes find their way to my fridge more often than the regular coconut milk. I don’t cook a lot of food that uses milk, but the spicy, sweet variations pair perfectly with smoothies, baked goods, as creamer, and to drink alone. Mix some into cardamom coffee or with your favorite chai tea to take your mornings to another level. Added bonus — coconut milk doesn’t curdle in hot beverages like almond milk does, and the coconut cream makes a frothy vegan foam to dollop on top.
The ingredients for don’t differ much between the two recipes, but I’m a visual person so I figured some of you might be too. Here’s the breakdown:
CINNAMON-COCONUT MILK VANILLA-COCONUT MILK
QUESTION: Now that you have 3 different versions of coconut milk, which is your favorite?
Making a batch of homemade coconut milk is EASY. SO, SO EASY! I’ve seen some recipes that begin with cracking open a coconut. That’s where I stop. Who has that kind of time? Smashing a coconut open with a hammer is way more work than I’m willing to commit to. Picture a hammer, a coconut, and me — that story doesn’t end well. This SIMPLIFIED recipe starts with opening a bag of shredded coconut. No heavy tools. Watch this video to see how easy it really is!
Making coconut milk takes only two ingredients — water and coconut. Start with 4 cups of almost boiling water and 2 cups of shredded, unsweetened coconut. I use Bob’s Red Mill Unsweetened Medium Shredded Coconut. Combine both ingredients in a high-speed blender, and blend on high for 20-30 seconds. The Vitamix 5200 blender is my blender of choice (such a game changer!), but use whatever blender you have. After the blend, you are looking for a creamy, milky beverage.
If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue. I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.
Check out this video to see how easy it is to make your own!