1/2 c. unsweetened shredded coconut
1/2 c. whole almonds (blanched or unblanched)
2 c. hot water
1/2 tsp. vanilla
1/8 tsp. salt
2–2 1/2 c. cold water
BLEND almonds and coconut with cup of hot water until very fine. STRAIN through a fine strainer, cheese cloth, dish towel, or pillow case, squeezing out excess moisture. ADD vanilla, salt, and cold water to make five cups. YIELDS: 5 cups.
VARIATION: ALMOND MILK: 4 cups water to 1 cup almonds. If using for gravy, blanch almonds, and omit vanilla. If blended well, the fiber is not noticeable when milk is heated or used in recipes such as scalloped potatoes.
*Use remaining pulp in cookies, patties or loaf. See GOOD ‘N’ CHEWY COOKIES (31)