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I hadn’t thought of making coconut milk from shredded coconut until I read Sarma Melngailis’ book Living Raw Food.
This recipe is a little messy to make, however, I like it since it’s a heck of a lot easier than cracking open a fresh coconut and scooping out the “meat,” etc. And, it helps me avoid canned coconut products.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...