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Homemade Coconut Milk AND Coconut Flour!

· Real Food,Recipes

Can’t do dairy? Creamy and nutritious coconut milk to the rescue!

But did you know that most store-bought coconut milk contains additives like guar gum, carraggeenan and the who-knows-what-catch-all: “natural flavors”?

And that the linings of the coconut milk cans or cartons may contain the chemical Bisphenol-A?

Good news: You can make your own coconut milk – quickly – with just a few nonperishables kept on hand in your pantry.

START WITH SHREDDED COCONUT

My preference is 100% Organic Shredded Unsweetened Coconut from Let’s Do Organic, and I purchase it by the case from Amazon. TIP: Using their subscribe & save option saves money and you can adjust the delivery frequency at any time.

A very handy kitchen appliance for this technique is a high-powered blender like a Vitamix or Blendtec. (A standard blender will also work but take care not to overheat the motor.)

HOMEMADE COCONUT MILK TECHNIQUE

Place 1 cup shredded coconut with 1 cup very warm filtered water in pitcher of blender and allow to soften for 15 to 30 minutes.

Add another 1 cup filtered water and blend the coconut milk until well-combined, possibly as long as 5 minutes.

IMPORTANT: If using a standard blender, proceed carefully, resting in one-minute intervals, so as not to overburden the motor.

For a little added sweetness, you may choose to blend in 1 or 2 dried dates.

Finally, strain through cheesecloth or a nut bag and enjoy your coconut milk right away! Or refrigerate in a tightly-sealed container for 3 to 5 days.

EXTRA BONUS FROM HOMEMADE COCONUT MILK: COCONUT FLOUR!

After straining the coconut milk, the resulting pulp can be dehydrated/dried in a 150 degree oven and used as coconut flour for gluten-free/grain-free baking!

This recipe created approximately 1/2 cup coconut flour.

Do you make your own coconut milk?

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