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–+ servings

Sliced Coconut Cheese

Coconut cheese that you can slice with a creamy texture and will melt like dairy cheese. Great flavor and can be made in two kinds for different dishes or tastes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 1 block

Ingredients
  

  • 2 cans coconut milk full fat. I used an Native Forest, organic milk
  • 3 Tbs. Agar Flakes
  • 1 Tbs. coconut vinegar
  • 2 tsp. ground pink himalayan salt
  • 1 tsp. Vitamin-C Crystals Found in the supplement section of health food store.
  • 1/4 cup nutritional yeast flakes
  • 4 Tbs. tapioca starch
  • 1 tsp smoked paprika Optional- I make one kind using smoked paprika and the other batch without.

Instructions
 

  • In a medium/large pot, bring the canned coconut milk to a boil.
  • Add in coconut vinegar, agar flakes, and salt. Boil on medium/low for 15 minutes. ** CAUTION- watch your pot, if heat is too high, milk with boil over. ** Stir continuously with whisk.
  • Take mixture off heat and add Vitamin C crystals, nutritional yeast, mix well. ** This is where you will add the paprika if you choose to use this seasoning. **
  • Place 4 Tbs of tapioca starch in a small bowl and add a tiny bit of water to turn powder into a liquid and then add to the mixture. ** This will help avoid clumping. **
  • Remove from pot and pour mixture into a container lined with parchment paper. ** This will prevent sticking to the sides and easier to cut out.**
  • Place in refrigerator for at least 2 hours. I usually leave mine to sit overnight.
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