Coconut oat milk made from desiccated coconut flakes and oats is a delectable non-dairy beverage that can be used in many recipes. This plant-based milk is exceptionally great for baking, sauces, smoothies or even in tea.
A long overdue video which should probably have been posted a few years ago along with what has now become my most visited post to date – Homemade Oat Milk. However, not until when I recently stumbled upon this post from The Tropical Vegan, that I gave my homemade oat milk a whole new spin. It’s those moments when you can’t help tap yourself on the head thinking why haven’t I thought of that before.
Coconut Oat Milk
I do sometimes make coconut milk from the desiccated flakes but never have I thought of mixing the two. Indeed, a tablespoon of coconut flakes along with the oats makes a whole lot of difference to the milk. It helps the oat particles hold together better and lessens the sliminess. I never make oat milk any other way now, definitely a keeper. Since both Kevin and I are allergic to most nuts and we have reduced our soy milk consumption to almost zero, the Lovlie Cocoon never goes by a week without at least three batches of oat milk made. We use it in our teas, smoothies, cereals, sauces, baking, you name it.
I’ve used quick oats, which require no soaking, in the recipe but I have recently started to use oat groats soaked overnight, drained and rinsed before grinding in the same way. Organic oat groats, that I have started to buy in bulk, make a tastier milkier consistency and are cheaper too. If you are allergic to gluten, use gluten free oats.