Kesu - coconut drink
This recipe - made on the Five Grain programme of the Vegital Rainbow, filtered twice through a thick filter, with a pinch of salt - makes a really silky, full-flavoured homemade vegetable milk substitute, perfect for fresh coffee!
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Ingredients
- 108 g cashew (soaked for 1 day, then rinsed)
- 72 g coconut flakes
- 15 g vanilla erythritol
- vanilla powder
- 1 tweets salt
- 1,8 l Water
Instructions
- Place the soaked cashews (I soaked them for 1 day), coconut flakes, erythritol, ground vanilla and a pinch of salt in the container of the Vegital Rainbow Vegetable Milk Substitute Maker. Pour in 1.8 litres of fresh water.
- Start the appliance on the Five Grain programme - this works particularly well to blend grains and seeds, giving you an even silkier texture.
- When the machine is finished, filter the finished drink through a dense sieve twice to remove the coconut fibres and any small pieces. Pour into a heatproof glass bottle and keep in the fridge.
- A beautiful, white, silky and milky drink, harmonious in texture and taste: the creaminess of the cashew and the character of the coconut are perfectly balanced, while the vanilla and a hint of salt bring out the flavour even more. The drink may naturally split after a few hours due to the coconut - just shake it up to get it creamy and uniform again. I pour it into the milk container of a coffee machine and froth and make my coffee that way, it's a good frother.
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