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<\/a><\/p>\nNutmilk – not that easy to me…<\/h4>\n
I love to use coconut milk in my kitchen. I use it often, in smoothies, in soups or to make the creamy rice pudding I am talking about. As often as I open a new can I was wondering the other day if there was a way to make coconut milk by myself. And of course there is. Why didn’t I start earlier with it, i asked myself after the first tries. It is so easy and so tasty! I tried all kind of nut milks over the last few months. I love the idea behind it. It totally makes sense to me but I have to admit I didn’t like the taste. Nor did my kids and my husband. I love cashews, but couldn’t deal with cashew milk. Same for almonds… But totally different with coconut milk. The recipe is so easy to make, please try it out.<\/p>\n
The coconut rice pudding gets soft and creamy in the oven. It takes a bit longer than the usual way on the stove, but you don’t have to take much care of\u00a0it. I often make the double amount and store the rice pudding in serving sizes in the fridge. Like that I have a little desert\u00a0or treat for the next days…<\/p>\n The kids love their rice pudding the classic way – sprinkled with cinnamon and sugar and some apple sauce. But I am totally addicted to\u00a0pomegranates these days and seriously the combination of the juicy, slightly sour taste of the pomegranate seeds and the creamy cocos rice pudding is delicious!<\/p>\n Homemade coconut milk<\/strong><\/em><\/span><\/p>\n Put the shredded coconut in a large bowl and pour the boiling water over it. If you need a smaller amount of coconut milk, you can easily divide the quantity (100g shredded coconut \/ 400ml Water). Let soak overnight or at least 8 hours. Put everything in a high speed blender and mix for 2 minutes or until the milk gets creamy. Sieve the milk through a strainer or a nut milk bag and there you go! Beautiful coconut milk! You can keep the coconut milk for 2-3 days in the fridge. If the coconut oil starts to separate from the coconut water just shake the bottle and everything gets fine again. I like to freeze some coconut milk in ice cube trays as well. Perfect for refreshing smoothies or to add to an asian soup<\/a>.<\/p>\n And the coconut flakes? Well dry them in the oven or in the sun and shred them again in the blender or food processor…. easy way to get coconut flour to experiment with.<\/p>\n <\/p>\n<\/a><\/p>\nThe amazing thing about the rice pudding – it is baked in the oven!<\/h4>\n
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