COCONUT

MILK + FLOUR

COCONUT MILK 

yields 12 ounces  |   15 minutes total time

 

2 C organic shredded coconut

4 C filtered water

 

high powered blender

fine mesh strainer / cheesecloth

 

Warm water over the stove. Once it is warm to the touch add to your Vitamix or high powered blender along with the coconut shreds. Let run on high for about 3 minutes. The consistency should be creamy with a foamy head. 

 

Pour mixture through a fine mesh strainer or cheesecloth, whichever your prefer. Once cooled to room temperature store in the fridge. Separation is natural, shake up before you use/drink it. Done!

 

I used some in my coffee straight away but created the coconut milk for Golden Tea before bed. Save the pulp and make yourself some coconut flour! Otherwise you can use freeze the pulp into cube trays for smoothies, spread raw onto bread with almond butter or plop into your food processor to make desicated coconut for other recipe add ins.

COCONUT FLOUR

yields 12 ounce jar  |  1 hour total time

 

leftover coconut pulp from coconut milk

parchment paper

baking tray

fork

food processor

 

See above recipe for homemade coconut milk.

 

Pre-heat oven to 170 degrees. Press the coconut pulp as thinly as possible onto parchment paper on a baking sheet. I used my hands to spread evenly then finished off with a fork to remove excess moisture and to smooth lumps. Place into oven for at least 45 minutes. Mine took about 1 hour but I kept checking every 5 minutes after 45 minutes to make sure it didn't burn.

 

Once moisutre has been cooked out take out of the oven and pour dried coconut into your food processor. Turn on high for about one minute and you're done! Store in a glass container with a lid and use in your fave baked goods. 

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© 2019 by Kaleigh Atkinson