No Coffee, Coffee
Ingredients
- 1 cup grated fresh coconut
- ½ cup dried white peas (safed watana)
- 2 cups warm water
- ½ cup pitted soft dates
- 4-5 ice cubes
Method
Soak the grated fresh coconut in 1 cup warm water and set aside for 25-30 minutes.
Meanwhile, dry roast the dried white peas in a pan on high heat, stirring occasionally, until they turn dark brown. Transfer to a bowl and allow to cool to room temperature.
Blend the soaked coconut in a blender jar for a few seconds and strain through a muslin cloth. Squeeze the coconut milk into a bowl and transfer the coconut pulp back to the blender. Add 1 cup warm water and blend again for a few seconds. Strain the coconut milk again into the same bowl, using the muslin cloth.
Powder the cooled roasted peas in a dry grinder to a fine powder. This can be stored in an airtight container for up to 3-4 weeks. In a blender, blend dates, coconut milk and 2 tablespoons of the prepared “coffee” until smooth. Strain the prepared mixture twice into a bowl. Add a few ice cubes in a serving glass, pour in the prepared cold coffee and serve immediately.
Serves 2
Note
Use coconut milk judiciously and occasionally as it lacks fibre and is high in fat.