Have you ever heard of sachlav? It’s an Israeli drink made of powdered orchid root, milk, and rose water. It’s typically eaten with lots of yummy toppings like cinnamon, coconut flakes, walnuts, dates, and cacao. It’s more of a thick pudding than a drink, but it’s something that reminds me of colder days in Israel, sitting in my favorite cafe in Jerusalem, reading books, and relaxing.
Coconut Milk Sachlav
I made this sachlav vegan by using coconut milk instead of the regular full fat milk. Did you know that almost 30% of US adults have an intolerance to lactose? Lactose is the protein found in milk, and lactase is the enzyme that is responsible for breaking down lactose in your gut, specifically during the last step of nutrient absorption. While I haven’t officially diagnosed myself with lactose intolerance, I know that I feel so much better when I avoid dairy in my diet. However, this won’t stop me from making delicious dairy-free options, like this yummy sachlav.
- 1 can full fat coconut milk
- 1 tsp ceylon cinnamon
- 1-2 tsp arrowroot powder
- 1 tablespoon coconut sugar (or other sweetener of choice)
- Coconut Shreds
- Combine the coconut milk and coconut sugar in a small sauce pan and heat until a gentle boil.
- Lower heat, and continue to stir as the milk thickens.
- Once the coconut milk has thickened, turn off heat and add arrow root powder and cinnamon to mix well until mixture has thickened even more (should be the consistency of a pudding)
- Top with any toppings you like, enjoy!