Jenni, my customer support lead, is gluten intolerant and taught me how to make coconut milk.
Here’s my video on how to replace dairy milk with yummy and nutritious milks from sesame, almond, cashew, or even your shredded coconut from the group buy.
Jenni makes coconut milk, and then, with the pulp left over in the nut milk bag, she makes coconut macaroons:
6 egg whites (organic, free range eggs)
¼ tsp. Original Crystal Himalayan Salt
½ cup maple syrup
2 tsp. of no-alcohol vanilla
1 cup coconut pulp (from making coconut milk)
2 cups unsweetened shredded coconut
Blend egg whites and salt until stiff peaks form. Fold in vanilla, maple syrup, and coconut with a spoon until just mixed. Drop batter onto a parchment-lined baking sheet by rounded tablespoons. Bake at 350 degrees for 12 minutes or until lightly browned.