Did you know you can use fresh coconut meat, shreds, flakes, or even toasted coconut in the Almond Cow to make homemade coconut milk in moments? Coconut milk is a great source of healthy fats and is a great vegan alternative to traditional dairy. With its creamy texture and wide variety of uses, you’ll be adding this milk to your rotation in no time!
Use your leftover pulp to make traditional hummus and beet hummus. Add your favorite fruits, veggies, olives, and whatever else you like to snack on to a platter and enjoy!
The flavors of coconut and berries come together beautifully to create this Blueberry Coconut Cooler in moments with your Almond Cow. Sit, relax and sip on this delightful, refreshing beverage!
There really is nothing quite as satisfying as taking that first bite of a freshly baked chocolate chip cookie. Especially when they’re made with leftover coconoat pulp and dipped in homemade plant-based milk.
3 Responses
how does the sweetness of the creamer pulp work in this recipe?
I just got mine and made first batch..I was able to add in whey and shake it in jug afterward…so don’t have to use blender to make protein drinks..another thing to mention is they give you alot of ingredients which makes it better value.. Fred
I just made this recipe. The only substitution I made was the arrowroot powder with tapioca starch. The second thing I did was using the leftover pulp from cashew milk and not creamer- which I think would basicly be the same thing.The texture turned out great. I had to stir a little more than 10 minutes and now it’s in the fridge 🙃 I did a taste test and it was delicious, can’t wait to take it out of the fridge and put it on some crackers!! I will come back for a second review on the finished product!