Non-dairy Milks

Leveraging toastiness can be a powerful tool for creating rich, complex flavors. Toastiness is often defined in dictionaries as “comfortably or cozily warm”. I think it’s pretty cool how this definition describes the actual food flavor so spot-on. When you combine toastiness with coconut, you’d better watch out; you’re in for a burst of rich toastiness with a lingering creamy coconut finish that can fade into maltiness. Perfect for kicking your vegan baking up a notch or three!

Why confine toasted coconut to coconut flour? By making coconut milk out of toasted coconut flour, we’re able to apply this rich, complex creamy toastiness to a much wider array of vegan baking applications. Ice creams, cakes, puddings, cream sauces, pancakes; any food that uses a large proportion of liquid can take advantage of toasted coconut milk in place of regular non-dairy milk. You can even put it in your breakfast oatmeal where it’ll add a rich, savory maltiness. But how does this flavor come to be?