Submitted by jirizarry on September 12, 2007 - 8:21am
About 2 cups
Sweet and creamy almondmilk cream. It can be used in cereals, desserts, pies, flans, shakes. It is sweet but not so sweet as the cashewmilk cream recipe I posted on this website. Of the my three milk cream recipes (coconut, cashew and almond) this one is less thick of, but it is still more a cream than a very runny milk.
Submitted by jirizarry on September 12, 2007 - 8:11am
About 2 cups
This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.
Submitted by jirizarry on September 12, 2007 - 7:59am
About 2 cups.
This is a very creamy and thick coconutmilk cream. You can drink it like that or you can remove the pulp, which will make it less creamy. The milk cream thickens considerably when set in the fridge for several hours. I use this one for milkshakes, pies, cakes, flans and other desserts.
Submitted by jirizarry on September 11, 2007 - 3:12am
1 large shake glass, or 2 medium glasses.
This is a creamy, not shake like thick, cold milk! Creamy, sweet, very light ivory (almost while) color. Piel de Sapo melon comes from Spain and it is incredibly sweet. See picture for the melon and shake.