How to Make Your Own Coconut Milk and Flour (recipe)
This is how you make your own coconut flour – and coconut milk in the process. The process is simple, although a little time-consuming. All you need is shredded coconut (unsweetened) and water.
- Pour shredded coconut into a bowl.
- Boil twice as much water (you can adjust the amount of water depending on how fat or thin you want the coconut milk) as you have coconut and pour it over the shredded coconut:
- Let it stand for a couple of hours, then pour the mix into a blender and blend at high speed:
- Put a clean dish-towel or cheese cloth over a bowl and begin to pour the coconut-water mix into the bowl, through the cloth:
- Gather the corners of the cloth and squeeze the liquid into the bowl:
- The liquid that comes out is the finished coconut milk, which should be kept in the fridge. Like all coconut milk, without added emulsifiers, it will separate and the fat will flow to the top, but just give it a good shake before use.
- Remove the pulp from the cloth and spread it evenly on a baking plate and dry it in the oven at 100 degrees Celsius for a couple of hours (until it is completely dry). You can probably do it at slightly higher temperature, but then you need to keep an eye on it as it must not bake and begin to turn brown.
- Once completely dry, blend the pulp in the blender again until it’s completely fine. Store and use in recipes calling for coconut flour.