Coconut milk cashew nuts are essentially whole cashew nuts coated with a layer of creamy coconut milk. We’re already familiar with the wonderful health benefits that cashews bring, but what happens when they’re combined with one of Vietnam’s most beloved fruits – the coconut? Let’s explore this unique and delicious fusion together.

What Are Coconut Milk Cashews?

Coconut milk cashews are made from natural, whole cashew nuts that are coated in coconut milk, resulting in a snack that’s both rich and delightful. Cashews already have a naturally buttery, nutty flavor, making them the perfect match for ingredients like garlic, wasabi, honey—and of course, coconut milk. If you’ve got a sweet tooth, this is one snack you won’t want to miss.

This treat combines the crunchy texture of cashews with the sweet, creamy flavor of coconut milk. The outer coating of coconut milk forms a slightly crisp layer, sometimes resembling “fish skin,” giving the snack a unique and attractive look.

How to Make Coconut Milk Cashews at Home

The sweet and addictive flavor of coconut milk cashews is hard to resist—so why not try making them yourself? They’re surprisingly easy to prepare, and the ingredients are simple to find. But if you’re short on time, you can always buy ready-made coconut cashews from trusted sources.

Ingredients:

300g raw cashew kernels
400g all-purpose flour
50g cornstarch
15g glutinous rice flour
A pinch of salt
200g coconut milk
Sugar (to taste)

Instructions:

Step 1: Soak the Cashews

Mix a bit of salt into water, then soak the cashew kernels in it. Discard any that float—they are likely spoiled. Soak the remaining nuts for around 30 minutes until they slightly swell, then drain.

Step 2: Make the Coconut Batter

In a bowl, mix coconut milk with sugar and stir until fully dissolved. Then sift in the cornstarch, all-purpose flour, and glutinous rice flour. Sifting helps prevent clumping and ensures a smooth batter.

Step 3: Coat the Cashews

Place the drained cashews in a large bowl. Add a spoonful of coconut milk and toss to coat. Once evenly coated, add two spoonfuls of the flour mixture and continue tossing. Repeat this process until all the cashews are well covered with batter.

Step 4: Deep Fry the Cashews

Use a deep pan for frying. Add enough oil so the cashews can be fully submerged. Heat the oil, then reduce to medium heat before adding the cashews. Fry gently until the coating turns light golden, then increase the heat briefly to crisp up the exterior. Stir constantly to avoid burning.

Step 5: Drain the Cashews

Once golden and crispy, remove the cashews and drain on paper towels. The coating may look pale at first, but will darken to a rich brown as it cools. Now they’re ready to enjoy!

How to Eat Coconut Milk Cashews Properly

Both cashews and coconut are nutrient-rich, so avoid eating them late at night, as the body may struggle to digest the fats and calories, possibly affecting sleep and leading to weight gain.

If you’re trying to gain weight, avoid eating cashews before meals—they’re quite filling.
If you’re looking to lose weight, a few cashews before meals may help reduce your overall intake.

That said, weight management requires a balanced combination of diet and physical activity—so don’t rely solely on snacks, even healthy ones like these.

How to Store Coconut Milk Cashews

Since these are deep-fried snacks, they should be stored in airtight containers or vacuum-sealed packaging to maintain crispness. Be sure the cashews are completely drained of oil and kept away from moisture for better shelf life. As this is a homemade product, it contains no preservatives, so it’s best consumed within a short time to enjoy its original taste and quality.

Kimmy Farm VN

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