Quick Coconut Milk
Quick Coconut Nut Milk
1 Cup Organic Desiccated Coconut
2 Pints Of Distilled/Bottle Water
2 Tablespoons Agave Nectar (optional)
Blend at high speed the above ingredients with half of the water in a tall blender and then add the rest of the water until smooth.
Strain through a muslin cloth or nut bag (or strainer) and retain the pulp for further use.
Life span of roughly 1-2 days in fridge.
To make coconut cream:
Place the milk in a wide basin/bowl and refrigerate without disturbing.
When set (a few hours) make a small hole in the crust that develops at the side of the bowl and pour out the milk and retain it.
Whip the crust into a cream, keep it refrigerated and eat the same day.