Of course, after I made the coconut milk, I was left with coconut pulp. Though I would imagine that this would be absolutely spectacular in place of almond pulp in the almond and pumpkin breakfast porridge I recently shared, I wanted to try something new, so I went with biscotti. Tasty, crunchy, raw vegan biscotti! Here’s how I made them.
Raw, Vegan Coconut Biscotti
If you’re wondering if you can make these with regular almond pulp, the answer is yes! Any pulp from any nut or seed milk will do. Unfortunately, I’m not sure how these would turn out in the oven, so I don’t want to give an oven option and risk any readers having poor results. If you don’t have a dehydrator, I really recommend the “porridge” idea — it’s a new favorite breakfast in my home. Whether you make the biscotti, I hope you give this coconut milk a try. It’s not quite thick and creamy and rich the way canned coconut milk is; its texture resembles boxed coconut milk more closely. But the taste of coconut is definitely there, as well as some of the richness you’d expect from this recipe. I can’t wait to make it again (and maybe put some in my coffee!). I hope the start of your week is delightful, xo