I’ve always loved coconut but my love for it has been stronger in the last year, especially toasted coconut. Last year when making homemade coconut milk I decided to make Toasted Coconut Milk for my coffee and smoothies as I wasn’t a huge fan of the store bought option. I’ve tweaked and played since then and since I’ll be sharing two favorites that are made with Toasted Coconut Milk I thought it would be best to share the recipe first instead of in those recipes.
My normal routine for making coconut milk is to use flake coconut and a piece of Young Thai Coconut to make the creamiest blend so I started by just toasting the flake coconut but that didn’t provide as much toasted flavor as I was hoping so I doubled it. I also made it without the Thai Coconut as sometimes they aren’t easy to find and they do take time to break open but worth it as there are so many things you can do with it and it makes the thickest creamiest milk. There is also the bonus of the coconut water you can use for your smoothies or just drink straight up which is so refreshing in this heat.
I make this a number of ways and love them all for different reasons. Sometimes I want the thickest creamiest milk and sometimes it’s more about the flavor. It also comes down to my needs and there is a big difference in thick non strained verses strained in calories if I were to count them. That said thicker is more filling and it also contains the fiber and pulp which is a different texture as well. Some I like better for smoothies and smoothie bowls, again depending on what my needs are or what I’m also blending in with it. Then there is convivence and not going to lie I even got desperate and blended my favorite Bare Honey Toasted Coconut Chips one day because I didn’t have time to toast coconut and had a craving! Not going to lie it was good, so good I will be packing an extra bag when heading to my parents this summer because I don’t get along well with their oven. We will just leave that at that but nobody really gets along with it so not taking it personally.
When making regular coconut milk I use a combination of Your Thai Coconut and unsweetened coconut so when making that same version toasted I use 2/3 cup flake coconut (not the finely shredded) toasted. You want to make sure you really toast it, not burn, but you don’t want to go light on it to maximize flavor. I usually do not strain it when making it like this and use 4 cups of water as it’s thick enough but if you want it even thicker you can use 3 cups. Or start with 3 and add more from there. This will be the consistency you would get at a juice shop like their fresh pressed milks. This is the most indulging version. For sweetener I usually go with dates but switch it up sometimes and use maple syrup.
The second way I usually make it is just using toasted coconut and filter it. This has the most toasted flavor but is thinner in texture as it’s thinned. To make it this way I use 1 cup of toasted coconut (or my cheat way with the Bare Toasted Coconut Chips I mentioned above and just water not sweetener or salt needed). For thicker milk use 3 cups of water and for consistency like carton light coconut milk beverage use 4 cups. Again sweetening to taste adding dates, or sweetener as desired, to taste.
With either version you will want to shake it when pulling it from the fridge before pouring.
Now that we got the basics out of the way I cannot wait to share two recipes I’ve been making with it lately, and maybe a 3rd. The options are endless and warning you’ll find new ways and reasons to enjoy it! I always plan on it lasting me 3 days but usually only make it 2. Smoothie bowls, smoothies, coffee, tea, and even soaking my muesli in it.
|Prep Time||10 minutes|
cups (3-4 cups)
- 5x2" piece Young Thai Coconut (or omit and use an additional 1/3c toasted coconut)
- 2/3 c toasted coconut
- 3-4 c filtered water
- 1-2 Medjool dates, pitted (or sweetener of choice to taste)
- pinch of sea salt
- 1-2 Medjool dates, pitted
- pinch of sea salt
- In a Vitamix, or high-speed blender, blend coconut, water, dates, and salt for 1 minute.
- Strain if desired (see post above for differences) using a nut bag.
- Store in a glass container with a lid for up to 3 days. There will be a thick cream on top if not strained and some seperation, just shake or stir before enjoying. Enjoy!
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AZ@…And A Dash of Cinnamon
Oh man this looks good. I LOVE toasted coconut.
AZ@…And A Dash of Cinnamon recently posted…Coconut Chocolate Covered Protein Smoothie & Buenos Aires Argentina Part 1[Low Carb, Clean, Vegan, Glutenfree]
Deborah @ Confessions of mother runner
This looks a lot easier than I would have thought!!
Deborah @ Confessions of mother runner recently posted…Summer Bucket List-Fitness and Family