So I’ve been on a mission to find out if there was a way to make my own coconut milk and flour. It’s not easily found in supermarkets here where I live, so I wanted to take matters into my own hands. After some research and trial and error… guess what? THERE IS A WAY!!
It’s pretty cheap to make, but it is slightly time-consuming. However it is absolutely worth it! It tastes great and adds an exotic twist to your protein smoothies, coffee, recipes, etc. And best of all, it’s a tasty lactose-free and vegan alternative to regular milk. Coconut flour is also great for baking and is a fantastic and tasty gluten-free alternative to regular flour.
There are also some health benefits to drinking coconut milk that are worth mentioning:
Coconut milk contains healthy fatty acids which are not found in dairy milk. It’s gotten a rep among dieters for it’s fat content. However when consumed in moderate amounts, the natural fiber found in coconut milk can help you feel full longer and therefor aid in eight loss.
Unsweetened coconut milk is a great low-calorie alternative. It contains approximately 50 calories per cup versus, for example, dairy skimmed milk containing approximately 86 calories per cup.
Coconut milk is packed with vitamins, iron, selenium, magnesium and phosphorus.
It can be used in a variety of ways: smoothies, cooking, baking and even as a beauty product for hair and skin.
Please note that this recipe renders only 1 liter milk because since this is an all-natural milk and there are no preservatives, it cannot be stored for too long. It holds fresh for about a week.
yields about 1 lt. coconut milk & 500 gr flour
Step 1: In a large bowl soak the 2 cups of coconut flakes in the 4 cups of water for 2 hours.
Step 2: After the 2 hours are up, put the content of the bowl into your blender and blend till it looks creamy.
Once you’ve achieved the right consistency, prepare a large bowl and a cheese cloth or clean kitchen cloth. Right next to you prepare a baking tray lined with baking paper and preheat your oven to 170 C.
Step 3: Little by little pour some of the blended coconut onto the cloth and SQUEEZE!!
Squeeze all the milk into the large bowl. When you can’t extract any more milk from the flakes, empty the contents of the cloth onto the baking sheet.
Repeat till you’ve gone through the blender’s contents.
Step 4: Once you’ve gotten all the leftover flakes onto the baking tray, use a fork to press out any lumps and spread it evenly on the tray.
Put into the oven and bake only until all the leftover moisture evaporates. This can take anywhere between 30 – 45min. So you’ll have to keep an eye on it! If you’re in doubt of whether it’s done or not, take out a spoonful and carefully use your finger to feel if it’s dry or still moist. You definitely want to keep that lovely coconut white color. If it starts turning brown, you’re burning your flour!
Step 5: Once your flour is done baking, allow to cool and then either, put in a bowl if using a handheld blender or pour directly into food processor. Blend the flour till it’s powdery.
Store coconut flour in an airtight container.
Keep your coconut milk in the fridge, I like to keep mine in a glass bottle.
Coconut milk has a tendency to seperate, the coconut cream rises to the top can be difficult to shake together. So make sure you use a bottle or container where you can easily use a spoon to stir everything before using.
You can also choose to add vanilla extract and/or stevia to your milk in the end to sweeten it. I personally choose not to since I occasionally use the milk in soups and wok dishes.
And that’s it! You’re done! You now have delicious, homemade coconut milk and flour to use in your beverages and recipes. Enjoy :)