Coconut Milk, Coconut Cream & Coconut Flour

By Chahna

Making your own coconut milk and cream is healthier and tastier than store-bought varieties, without all the unneccessary added ingredients and preservatives!

Ingredients

• 3 brown coconuts (shake them before you buy them to make sure they still have water in them.)
• filtered water

Preparation

Step 1

Directions for Coconut Milk

Pierce the eyes of the coconuts with a sharp knife or an electric drill and drain coconut water into a measuring cup. Add enough filtered water to measure 3 cups and heat to boiling in a pot on the stove.

Split the coconuts by covering in a kitchen towel and smashing with a rolling pin or hammer. With a sharp knife, pry the coconut meat from its husk. If you prefer a very white coconut milk/cream, then peel off any remaining brown bits of skin that adhere to the coconut meat. Grate the coconut meat or run through a food processor until finely shredded.

Place the coconut flesh with 1 cup of the boiling water in a blender. Blend until the coconut and water forms a smooth slurry.

When cool enough to handle, pour coconut mixture through a butter muslin or nut milk bag into a bowl. Squeeze out as much liquid as possible. Return the coconut flesh to the blender or a bowl and add another cup of boiling water. Let it sit until cool enought to handle and strain again. Repeat extraction one more time.

Transfer the coconut milk to a jar and store in the refrigerator up to 10 days.



Directions for Coconut Cream

Mix the coconut milk from the three extractions together and put it in the fridge overnight. The cream rises to the top

Skim it off and you have a thick Coconut Cream.



Directions for Coconut Flour

Dehydrate the coconut meat thoroughly and run through a spice grinder.