As someone who can't tolerate dairy, this coconut milk powder has been a game-changer for my morning cereal. Unlike canned versions that feel like drinking glue, this one mixes into a light, subtly sweet milk with just the right consistency.

I've perfected my prep routine: 2 cups powder + 4 cups boiling water (vigorous stirring required!), then 4 more cups cold water before refrigerating overnight. Pro tip: shake well before using – you might spot tiny coconut fat flecks, but they don't bother me.

Where this really shines is versatility. I've used it in everything from Thai curries (doubled the amount for extra creaminess) to emergency pancake batter when I ran out of regular milk. The shelf-stable nature means I always have 'milk' on hand without worrying about spoilage.

The only hiccup? Some batches refuse to dissolve completely without heat. When that happens, I microwave the mixture for 30 seconds while whisking – problem solved. At this price point for organic quality, I'll gladly take that minor inconvenience.