If you are in a hurry you can let the seeds soak overnight in coconut
milk in a jar in a refrigerator, and assemble in the morning to serve right away or to - go.
Not exact matches
Scoop the fat from the top of the
jar of coconut
milk (it should separate
in the
refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can.
Transfer the coconut
milk to a quart
jar or container and place
in the
refrigerator to chill.
Pour
milk into glass
jars or bottles, and store
in the
refrigerator for up to 3 days.
Slowly mix
in the almond
milk, followed by the salt, then cover the
jar and let the pudding chill
in the
refrigerator overnight.
To get the fat to separate from the water
in a can of full - fat coconut
milk, place the
jar into the
refrigerator for a few hours or overnight.
When stored
in a lidded glass
jar, the
milk will keep for up to 4 days
in the
refrigerator.
It is as simple as adding a yogurt or kefir starter — found
in the
refrigerator section of most health food stores — to a can of whole - fat coconut
milk in a glass
jar.
I store my kefir grains
in a
jar of
milk in the
refrigerator for about a week between batches.
Your almond
milk should keep
in a glass mason
jar for about 5 - 7 days
in the
refrigerator.