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Caribbean peanut punch
Vegan, dairy free and gluten free carribean punch
Course
Drinks
Cuisine
Caribbean
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Calories
635
kcal
Author
Charla
Ingredients
1
cup
of shelled peanuts
skinless is optional
11/4
cup
of coconut milk
see post for recipe
½
cup
of dairy free condensed milk
see post for recipe
½
cup
of water
½
teaspoon
of vanilla powder
or extract
¼
teaspoon
of nutmeg
Instructions
Preheat the oven at 350 degrees or gas mark 4.
Pour the peanuts on a lined baking tray and roast for roughly 5-7 minutes (you should be able to smell the aroma).
Remove from oven and allow to cool.
Place the peanuts, water and coconut milk in a blender and blend into the peanuts are ground.
Pour into a cheesecloth and strain the peanut liquid, squeeze out the excess and discard the pulp.
Stir in the condensed milk, vanilla and nutmeg.
Serve accordingly.
Notes
Store in the refrigerator and consume within a few days.
Nutrition
Calories:
635
kcal
|
Carbohydrates:
34
g
|
Protein:
15
g
|
Fat:
53
g
|
Saturated Fat:
33
g
|
Cholesterol:
5
mg
|
Sodium:
62
mg
|
Potassium:
582
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
96
IU
|
Vitamin C:
2
mg
|
Calcium:
143
mg
|
Iron:
6
mg