Servings: 5

Preparation time: 20 minutes.

Ingredients

• 10-15 chopped cashews
• 1 tsp coconut oil
• 400 g grated carrots
• 1 cup plant milk, preferably cashew milk or coconut milk
• 250 g crushed tofu
• 1/2 cup sugar
• 1 tsp cardamom powder
• Optional: Raisins

Instructions

1. Heat a pan and add coconut oil to it. Add cashews and shallow fry them. Add grated carrot and cook till the carrot becomes soft. If you’re not adding oil, just heat a pan, roast the cashews and add grated carrot. Cook till the carrot becomes soft.
2. Add the plant milk, crushed tofu, and sugar.
3. Stir the mixture and cook for 5-10 mins on a medium flame. Add cardamom powder and raisins.
4. Empty into a bowl and enjoy!

Serve cold or whichever way you like. Tofu helps in getting the exact consistency and taste. We can always experiment with vegan alternatives and recipes. If you don’t have time to experiment, don’t worry, I am already doing it for you. Please keep checking my blog if you wish to know more about vegan alternatives.

Whether you want to add creaminess to your curries and soups or create a delicious vegan dessert, coconut milk is a must-have ingredient in any vegan kitchen. Though making coconut milk at home is surprisingly simple and requires only a few ingredients, it takes some secret tips to make it perfect. It’s a fantastic alternative to store-bought options that may contain additives and preservatives. 

In this blog post, I’ll share some easy tips to make delicious homemade coconut milk.

First, the recipe: 

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 3 cups lukewarm water

Instructions:

1. Place the shredded coconut in a blender or food processor and pour in the water.
2. Blend the mixture on high speed for several minutes until the coconut is completely blended and smooth.
3. Pour the mixture through a muslin cloth or a nut bag into a large bowl or pitcher. Squeeze or press the coconut pulp to extract as much liquid as possible.
4. Discard the leftover coconut pulp or save it for another use.
5. Transfer the coconut milk to a glass jar or bottle. 

Now here are some secret tips: 

1. Use fresh coconuts: Fresh coconut produces the best coconut milk, so try to use fresh coconuts if possible. 
2. Always use lukewarm/warm water: Using warm water instead of cold water helps extract more coconut milk, but ensure it’s not boiling, as this can affect the flavor.
3. Use the milk immediately or store it properly: Fresh coconut milk is best used immediately. If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. Shake or stir the milk well before using it, as it may separate in the fridge.
4. Use the first and second extractions separately: The first extraction of coconut milk is richer and creamier, while the second extraction is thinner and more watery. Depending on what you use the milk for, you may use the first extraction for coffees, cooking or making curries, and the second for making smoothies or soups.

I hope these tips are helpful. Enjoy! 

– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller and writes travel blogs on FlamingoDiaries.com

Also read: Vegan ghee recipe; Vegan malai barfi

Here is the recipe. Happy baking!

Ingredients:

1. 3 large ripe bananas
2. 1 cup sugar
3. ⅓ cup vegetable oil
4. 1 tsp vanilla extract
5. 1 ½ refined flour
6. ¼ tsp nutmeg powder
7. 1 tsp baking soda
8. 1 tsp baking powder
9. 1 tsp salt

Directions:

In a bowl, mash the bananas, and add sugar, oil, and vanilla. In another bowl, mix the dry ingredients. Mix dry and wet ingredients using a spatula.

Preheat the oven to 350 degrees. Line the muffin mold with parchment paper cups and place the batter into the cups.

Bake it for 20 minutes. Insert the toothpick and see if it comes out dry. Bake for 3-5 mins more otherwise.

Let it cool before serving as a snack or dessert.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)

Ingredients:

For Buttermilk

1. 1 cup unsweetened soy milk
2. 1 Tbsp vinegar

Dry ingredients:

1. 2 cups refined flour
2. 1½ cups powdered sugar
3. 1 cup cocoa powder
4. 2 tsp baking powder
5. 1½ tsp baking soda
6. ½ tsp salt

Wet ingredients:

1. ¾ cup mashed ripe bananas
2. ½ cup coffee shot
3. ½ cup refined coconut oil ½ Tbsp pure vanilla essence

Ganache:

1. 1/2 cup soya milk
2. 1/3-1/2 cup powdered sugar
3. 2/3 cup dark chocolate
4. 1/2 tsp vanilla essence
5. 1/4 cup smooth peanut butter

Directions:

Cake:

In a bowl, add the milk and vinegar. Stir it well. Set aside. It’ll start getting curdling. And vegan buttermilk is ready.

Sift all the dry ingredients, using a sieve. Mix well.

Meanwhile, preheat the oven to

Mix the rest of the wet ingredients with buttermilk.

Combine wet ingredients with dry ingredients. Don’t overmix it.

Grease the pan with some oil and dust some flour on the inner part of the pan. Pour the cake batter into the pan and bake it.

Let the cake cool off for 10 minutes in the cake pan when they are done.

Ganache:

In a pan, heat the milk and sugar. Once they are hot, add chocolate and stir till it’s smooth. Turn off the heat, once the chocolate is melted.

Add in the vanilla essence and peanut butter. Mix until smooth.

Chill in the refrigerator for 20 to 30 minutes to thicken.

Pour some of the ganache into one cake. Use a spatula to even out if needed. Refrigerate the cake for 15-20 minutes before serving, so the ganache gets thickened again.

You can decorate the cake with your choice of garnishes. I use some sprinklers and nuts.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)

Ingredients

1. 6 tbsp soaked cashews
2. 2.5 tbsp coconut oil
3. 9 to 11 tbsp powdered sugar
4. 3/4 cup fine almond powder
5. 1/4 cup fine cashew powder
6. 1/2 tsp crushed cardamom powder
7. Pinch of salt
8. Raw pistachio or almond pieces for garnish

Instructions

1. Make a thick paste with soaked cashews. 
2. Mix the cashew paste and coconut oil with a spoon until it’s mixed well and slightly fluffy. Add powdered sugar and mix again.
3. Add the almond powder, cashew powder, cardamom, and salt and mix well. Taste and adjust sweetness and cardamom.
4. Spread the mixture on parchment, using another parchment paper on top. Even it out and make it into a 1/4-inch thick rectangle.
5. Chill it for 15 mins in the freezer, slice, and separate the pieces a bit. Press chopped pistachios on the barfi pieces.
6. Cut into a square barfi shape and serve.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

1. 1 tsp coconut oil
2. 2 tbsp chopped almonds
3. 1/2 cup fine semolina flour
4. 1/2 cup boiling water
5. 1/4 tsp ground cardamom
6. 1/4 tsp salt
7. 1 tbsp sugar
8. 1 cup ripe mango puree or mango pulp from the market
9. 5-7 saffron strands

Directions:

Heat oil in a pan over medium heat. Add the nuts and saute until they get golden for 2-3 mins.

Add the semolina, mix, and roast until fragrant. Stir occasionally to avoid burning—3 to 6 mins.

Meanwhile, bring 1 cup of water to a boil. Add saffron or cardamom to the water if using.

Reduce the heat of the semolina pan to low. Add salt, nutritional yeast, sugar, 1/2 cup boiling water, and mango puree. Whisk well and cook for 3 to 4 minutes. 

If you use a coarse semolina (rava) or want a thinner consistency of the pudding, add 1/4 to 1/2 cup more boiling water while adding the mango puree. 

Carefully taste and adjust sweetness. You can also mix in some chopped ripe mango at this point.

Turn off the heat. Garnish with chopped nuts and serve warm or chill according to your liking.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

1. ¼ cup vegan butter or oil
2. 1 cup sooji (semolina)
3. 1 tbsp vegan butter or oil
4. 5 tbsp cashews
5. 8 to 10 tbsp sugar 
6. A pinch of salt
7. 3/4 tsp ground cardamom
8. 8 strands of saffron
9. 2 inches Cinnamon
10. ¼ cup vegan butter or oil
11. 2 ½ cups water/ coconut milk

Directions:

Take a deep fry pan and turn the heat on. Once hot, add vegan butter or oil. Saute Sooji/ Semolina on low flame for 15-20 mins till it’s golden brown. 

Turn off the heat and keep the sauteed sooji aside.

In another deep pan, take 1 tbsp of oil or vegan butter. Saute nuts till they turn golden brown. 

In another pan, take ¼ cup of vegan butter or oil, and once it’s hot, add cinnamon sticks and saute for 1-2 mins. Then add water, saffron, and salt. 

Once the water starts boiling, add the semolina and stir it thoroughly. Cover it with a lid and cook for 20 mins on low flame.

Once the water is reduced, add sugar and crushed cardamom and stir it well. Cover it with a lid and cook for another 2-3 mins. 

Add fried nuts while serving. 

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients:

1. 3 Tbsp Basmati Rice
2. ⅓ Cup Jaggery Powder
3. 1 Tbsp Almonds
4. 1 Tbsp Raisins
5. 4 Cups of coconut milk
6. Coconut Milk, if needed to adjust the consistency
7. 8-10 Saffron strands
8. 1 Tbsp Chopped Pistachios
9. 2 Tbsp Coconut Oil
10. ½ Tbsp Rosewater
11. A pinch of salt

Directions:

Wash and rinse the rice. Soak rice for 15 minutes. Strain the rice and crush it in the stone crusher coarsely.
Soak almonds and raisins overnight.
Add 1 Tbsp of Coconut oil to a pot and coarsely ground rice. Saute it for a minute. Add coconut milk. Allow it to boil on medium-high flame. Keep stirring it occasionally.
Once it starts boiling, turn the flame to low. Put a lid and stir it occasionally.
Cook it for 10-15 minutes.
Once the rice is cooked well, Add jaggery and mix it well.
Add crushed cardamom, overnight soaked almonds, raisins, and more coconut milk to adjust the consistency according to your preference. Cook for 2-3 minutes.
Add saffron strands.
Add rose water. Turn off the heat.
Garnish it with saffron and chopped pistachios, and serve!

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Ingredients

• 50 g boiled moong dal
• 150 mL coconut milk
• 3 tbsp jaggery
• 3 g salt
• 1.5 tsp cardamom powder
• 2 tbsp sago pearls
• 1 tbsp roasted cashews
• Optional: 1 tbsp raisins

Instructions

1. Boil the moong dal in 100 mL of water, then add coconut milk.
2. Mix in jaggery and salt.
3. Add the pre-soaked sago pearls.
4. Cook the mixture well, and add in the cashews and raisins.
5. Bring to boil once and turn off the heat.

Enjoy hot or cold!

– Recipe by Jayalakshmi Rai

Preparation time:

The actual time is 30 mins for preparation and 30 mins to get ready after dipping the Gulab Jamuns in the syrup.

Servings: 4

Ingredients

• 1 cup mashed sweet potato (2 medium-sized)
• 2 tbsp maida
• Few chopped pistachios
• Oil for deep frying
• 3/4 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom powder
• Optional: 5 strands saffron

Instructions

1. Heat water, add sugar, and stir until dissolved. Add sagfron (optional), cardamom powder, and chopped pistachios.
2. In another bowl, mix mashed sweet potatoes and maida and make a dough out of it. Add more maida if it doesn’t have a dough-like consistency.
3. Make balls out of the dough and deep fry them in the oil till they turn brown.
4. Dip the fried Gulab Jamuns in the syrup and let them soak for 30 minutes before serving.

Taaadaaaa! Super easy and economical vegan Gulab Jamuns are ready! My mom and I used to make it for family get-togethers and everyone used to love it. Try replacing the dairy-based Gulab Jamun recipe with the vegan one and make everyone try it. Stay tuned for more Indian vegan dessert recipes!