Servings: About 1.5lbs

⁠50g Dried oats (about 1/2 cup) **See Note Below** ⁠50g Dried oats (about ½ cup) **See Note Below**
1.5 Cups water 1.5 Cups water
1/4 Cup REFINED coconut oil, melted ¼ Cup REFINED coconut oil, melted
1.25 tsp Salt 1.25 tsp Salt
30g Tapioca flour 30g Tapioca flour
⁠4 tsp Kappa Carageenan ⁠4 tsp Kappa Carageenan
1 tsp Lactic Acid (plant derived) 1 tsp Lactic Acid (plant derived)
 
* *For a creamier/richer result, you can use about 1/2 cup cashews or tofu but do not strain afterwards. You can also just use 2 cups of plain unsweetened soy milk.** note: *For a creamier/richer result, you can use about ½ cup cashews or tofu but do not strain afterwards. You can also just use 2 cups of plain unsweetened soy milk.**

Blend the oats and water together until fully processed then strain the milk in to a sauce pan. Reserve the pulp for whatever.
Whisk in the rest of the ingredients minus the lactic acid and set the pan over low heat. Using a rubber spatula, stir constantly. After a few minutes you'll start to see lumps form. Continue to stir, being sure to scrape along the sides. You really want to move things around vigorously. The mixture needs to reach 175ºF but if you don't have a thermometer, you'll know it's done when it forms in to one big mass that doesn't stick to the pan at all.
Once done, toss in the lactic acid and give it another good stir then quickly transfer to setting container. Let cool to room temp then refrigerate for at least 8 hours.