Coconut milk mascarpone

Add to the blender bowl:

• coconut milk – 100 g;
• walnut oil – 50 g.

Mix the ingredients until a homogeneous mass is obtained. After that, pour the resulting mixture into a heat-resistant bowl or saucepan.

Heat a pan and pour in water (1 cup), bringing it to a boil.

As soon as the water boils, place the bowl or saucepan with the coconut mixture into the boiling water to create a water bath.

Cook the mixture for about 15 minutes, remembering to stir occasionally.

Then add lemon juice (1/2 tbsp) and continue cooking for another 10 minutes.

After cooking is complete, remove the mixture from the heat and let it cool slightly.

Fold the cheesecloth into four layers and place it over the bowl or saucepan. Strain the milk mixture through the cheesecloth, after which place the mascarpone in the refrigerator for 24 hours.