I have a new love in my life. Oat and coconut milk. Simple to make, and incredibly delicious.
Here’s how I make it:
1. Put 1/3 cup wholegrain rolled oats and 1/3 cup organic shredded coconut in a jug and cover with 1 litre of filtered water (adjust this if you’d like a thicker/thinner consistency).
Check the ingredients list of your coconut, and make sure it does not contain sulfites / sulfur dioxide (220) or some other preservative. Many supermarket packets of coconut contain nasties, so be a label detective and make sure to buy one that is 100% coconut. Unless you are super keen and have made your own from fresh coconut using a dehydrator!
2. Place in the fridge to soak overnight.
3. Pour the entire contents of the jug into a high-powered blender and whizz that baby up! This is different to many nut mylks where you are required to discard the soaking water and replace with fresh.
4. Strain the liquid using a nut bag so that all the gritty bits and slush are left behind and you are only left with silky smoothe milk.
5. Refrigerate and enjoy!
Lots of non-dairy milk/mylk recipes require some kind of sweetener, such as dates, vanilla extract, or maple syrup. Honestly, this recipe does not need sweetening! The coconut provides a nutty sweetness and the combination with the oats means it’s perfect just as it is.