share

Canna-Coco Milk

shutterstock_533973205-min

Ingredients:

64 ounces coconut milk (not low-fat or light!)

½ gram kief

 

Instructions:

Set a large double boiler on the lowest setting possible. Add coconut milk and kief. Gently stir with a whisk to incorporate. Let this mixture heat on the lowest setting for one hour, keeping a close eye out for scalding (if this happens, remove periodically from heat). Don’t worry about the skin that will form across the top, it will be strained out. After one hour, place a fine mesh strainer over a large glass bowl (or 64 ounce Mason jar) and strain the canna-coconut milk.

Be sure to label your canna-coco milk and store in the fridge. Use within a week.

 

By Nora Mounce

Categories:

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

 
The Emerald Magazine
Close Cookmode