I don't know about you, but here in California, a single can of coconut milk will run you about $3-$4. It's practically liquid gold! With this simple and easy kitchen hack, I will show you how to store leftover coconut milk so that you can ensure that each and every drop is used!
Ingredients
- 1 Can Coconut Milk
Instructions
- Start by opening up your can of coconut milk and stirring the contents, so that the milk and the cream fully incorporate.
- Next, pour the coconut milk into a ice cube tray, making sure each cavity is filled evenly.
- Place your ice cube tray in the freezer overnight, and the next day, you'll have frozen coconut milk ice cubes ready to go!
- Add them into smoothies, soups, pasta recipes, or anywhere that you would use coconut milk. Enjoy!
Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 70mg | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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