Homemade coconut milk ( and flour) instructions, it’s so easy my 4 year old can do it 🙂
4 cups good filtered drinking water
8 oz unsweetened coconut flakes (best if organic)
Heat water until warm, I think room temp works just fine, some people swear by heating theirs more.
Add shredded coconut and water to blender.
Blend on high for several minutes until thick and creamy.
Next pour it though a nut milk bag or cheese cloth to filter the smaller pieces of coconut and squeeze out all the milk into a bowl or jar . Nut milk bags works great and are sold at Mother’s Market in SO CAL for less than $4.
Store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.
DON’T throw out the leftover coconut! Spread it out on a cookies sheet covered with parchment paper and dry it out in the oven at 250 degrees for about an hour or until all the water has evaporated out. Let cool and run it through your food processor or blender for about a minute. Now you have coconut flour! I use coconut flour in many recipes you’ll find right here on this page.
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