Coconut milk and coconut flour
- Carbs: 3.2 g
- Protein: 2.3 g
- 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)
- Place the shredded coconut in a blender. Pour in 5 cups of hot water.
- Blend the mixture on high for 5 minutes or until the coconut is fine and the mixture creamy.
- Pour it in a nut milk bag or through a fine mesh sieve lined with cheesecloth. Strain the mixture through the nut milk bag.
- 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.
- 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.
- 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.
- Serving size: 1/2 cup or 118 ml.