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How to make coconut flour & coconut milk using desiccated coconut

A couple of weekends ago I had the most fun you could possibly have with 2 cups of desiccated coconut.

First I made milk with it. Then I dried the left over pulp and whizzed it into flour. Next, I made some choc paleo muffins using the coconut flour.

And, finally, I turned the coconut milk into yoghurt. Yep, yoghurt. (I’ll post the recipe next week. To say the least, I saved myself some money, didn’t waste anything, and had a lot of fun!

Coconut Milk

I started making coconut milk using desiccated coconut earlier this year. Mainly to reduce tinned foods.

You will need:

Pour the desiccated coconut and hot water into your blender (if your blender has a plastic jug do this step in a stainless steel or glass bowl).

Let it sit for at least 2 hours, allowing the coconut to soften and the water to cool. Then whizz in blender on high speed for 30–60 seconds (Thermomix: speed 9 for 30 seconds). Strain milk into a wide mouth jug or a few layers of muslin cloth. (Do not throw out the pulp. See below.)

Use the milk in curries, smoothies, porridges, soups – or make yoghurt! The milk should keep for 3–4 days in the fridge. I tend to freeze it in portions to use in my curries.

NOTE: because there are no emulsifiers or thickening agents ­– such as gums, carrageenan – homemade coconut milk is generally thinner than your canned variety and will separate on standing (the coconut milk fat will float on top). Just give it a good shake before you use.

Coconut flour

After straining the milk, spread the coconut pulp on a baking tray lined with baking paper. Dry in the oven (~ 120C) for 45–60 minutes, making sure all the moisture has evaporated. Then pour dried pulp into a high-powered blender - such as a Thermomix, Vitamix or BlendTech — and whizz on high speed for 30–60 seconds until you have coconut flour.

Store in an airtight jar and used for baking:


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