Coconut milk and coconut flour

222 calories

  1. Carbs: 3.2 g
  2. Protein: 2.3 g
  3. Fat: 24.1 g


  • 3 cups shredded unsweetened coconut
  • 5 cups hot water
  • 1/2 tsp vanilla powder or 1 tbsp unsweetened vanilla extract (optional)
  • 1/2 tsp cinnamon (optional)
  • 1-2 tbsp unsweetened cacao powder (optional)


  1. Place the shredded coconut in a blender. Pour in 5 cups of hot water.
  2. Blend the mixture on high for 5 minutes or until the coconut is fine and the mixture creamy.
  3. Pour it in a nut milk bag or through a fine mesh sieve lined with cheesecloth. Strain the mixture through the nut milk bag.
  4. Using your hands, squeeze out as much coconut milk as possible (be careful, the mixture can still be hot inside). When done, optionally add any flavouring and pour in a container or a bottle. Refrigerate and use within 3 days. If you want to store it for longer, freeze in batches. You can use small freezer bags or containers.
  5. Don’t waste the coconut pulp and use it in recipes just like coconut flour. It’s not as fine as store-bought coconut flour but has similar properties and nutrition facts. Before you store it, you will have to dehydrate it. Preheat the oven to 70-80C. Spread the pulp over a large baking tray and place in the oven. Dehydrate for 4-6 hours or until dry. Mix a few times during the dehydration process.
  6. Once it’s dry (not browned), place it in a food processor and pulse until powdered. Don’t worry, unlike shredded coconut that contains a lot of fat, the pulp will not turn into coconut butter as you blend it.
  7. Serving size: 1/2 cup or 118 ml.
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