Coconut Milk & Coconut Flour

By MJH

Ingredients

• Coconut Milk Ingredients and Equipment:
• 2 cups unsweetened shredded coconut or coconut flakes
• 4 cups water
• blender
• nut milk bag, cheese cloth or clean dish towel
• Coconut Flour Ingredients and Equipment:
• The pulp left over from making the coconut milk above.
• Baking sheet (do not use cooking spray – parchment paper is fine)
• Food processor

Details

Adapted from allsortsopretty.com

Preparation

Step 1

Coconut Milk:
Option 1 (soaking method):
Soak coconut in water for 2 hours, then blend on high to smooth consistency (about 3-5 minutes).
Once coconut and water is blended, pour in to nut milk bag or over cheese cloth (A clean dish towel will work too).
Squeeeeeeeeze! Get as much moisture out as possible so you get more milk and so the pulp doesn’t take as long to dry out to make flour.

Option 2: (boiled water method)
Bring 4 cups water to a boil, then pour in to blender with coconut, blending on high to smooth consistency (about 3-5 minutes).
Once coconut and water is blended, allow to cool for a few minutes.
Pour mixture through nut milk bag or cheese cloth mixture (see above note).
Squeeeeeeeeze! If it’s still too hot, place the bag in a bowl and pop in the freezer for a few minutes. Once it’s cooled enough, come back and squeeze as much moisture out as possible.

Coconut Flour:
Preheat oven to 170 degrees.
Pour out coconut pulp mixture on to baking sheet and break up any big chunks with a fork.
Spread as thin and even a layer as possible.
Place in oven and bake for about 45 mins. You’ll be able to tell if it’s ready by touching it.
Do you feel any moisture? Keep it in the oven for a few more minutes until it’s completely dry.
Place in food processor and blend on high for 1-2 minutes until finely ground.