After a brief hiatus, I’m back to blogging with my buddies for this month’s marathon. It has been quite a busy summer both for the blog and for me. If you haven’t noticed yet, I moved over to a new blogging platform, Cucumbertown. Past couple of months were spent in reformatting the old recipes and getting ready for the new look. Kid’s summer vacation, family visit and a vacation were also reasons for my no-show.
So here I am with a new BM theme, ‘Go Nuts’. I thought it to be appropriate for what I was going through in the past couple of months 🙂 Valli gave us a Wikipedia link for reference and honestly I didn’t know that there were so many classifications for nuts.
First up is ‘Coconut’, which is technically a drupe which is a fleshy fruit surrounding a stone, or pit, containing a seed. In a coconut, the fleshy part of the seed is edible. I made a vegan condensed milk using coconut creamer, but full fat coconut milk or coconut cream can also be used instead.
It takes good 40~45 minutes of stirring to thicken coconut cream/ milk and sugar to condensed milk consistency. This can be stored in an airtight container for up to 2 weeks and can be used just as you would regular condensed milk — to make milkshakes, desserts, cakes, ice creams etc.