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5 from 3 votes

Coconut Pineapple Milk

Bright. Luscious. Creamy. The best cereal sauce ever!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Servings: 4.75 cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 1/2 cups (one 14-ounce can) full-fat canned coconut milk
  • 2 cups (one 20-ounce can) pineapple chunks or tidbits, packed in juice do not drain juice
  • 2/3 cup raw cashews
  • 1 tablespoon frozen orange juice concentrate (found in the freezer section of grocery stores)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Instructions

  • Place all ingredients (including pineapple juice) in blender and blend until very smooth and creamy.
  • This may take several minutes if you do not have a powerful blender.
  • Chill.

Notes

Yield: 4 3/4 cups
This recipe makes a very thick milk. If you would like your milk to be thinner, add a little water or juice until desired consistency is reached.