a dairy-free, creamy milk

This is a creamier coconut milk. Just right if you are in need of something rich and comforting.

You can often find young Thai coconut meat in the frozen section of your local Asian supermarket.

INGREDIENTS

½ cup coconut chips
½ cup Thai coconut meat
3 cups filtered water
1 pinch sea salt

METHOD
1. Soaked the coconut chips and coconut meat in the filtered water with a pinch of salt.
2. Blend until it forms a thick emulsion.
3. Pass through sieve or nut milk bag to collect the rich coconut milk.
4. Chill until required.

MAKE AHEADS TIP

This will keep for 3-5 days in the coldest part of your refrigerator.