Feeling a little adventurous? Longing for coconut milk or coconut flour that is wholesome? Then run to the supermarket and grab yourself two… maybe 3 coconuts, but wait. Ok, breaking coconuts scare you….don’t feel bad. Grab some unsweetened coconut flakes and head home. Yes, you can use coconut flakes to make fresh coconut milk.
You see, I started making coconut milk when I was about 12 years old to cook coconut rice (Oh, how I dreaded this process). We had to use a grater to grate the coconut and needless to say,it is not one of my favorite things to do . So as an adult, I completely wiped out this process from my memory, often resorting to canned coconut milk for all my cooking and baking needs.
Then one day I stumbled on a recipe that said, “Make your own coconut flour and milk”, that did it for me, I had to make it. So I tried using my food processor and it did not do the job for me, then I tried my blender and Bingo- It worked like a charm. Then I looked up coconut flour and there are so many recipes out there that slip in coconut flour and the health benefits are STAGGERING. Who knew!
Today, I have coconut flour in my pantry and fresh coconut milk in my fridge. Ready to dabble in new coconut flavors and recipes. Guess what? I even made coconut mousse without lifting a finger. WOW! I love this. Now, you need to be inform about the downside of homemade coconut milk.
This coconut milk contains a massive amount of calories, so use it sparingly or dilute with water , like the one you get at the grocery store. Yeah, that is a drawback of coconut milk. Furthermore, homemade coconut flour is not fine in texture as compared to commercial coconut but it does work for a good number of recipes. I have made, pancakes, muffins using homemade coconut flour. If you prefer commercial coconut flour then go for it but the taste of the coconut milk is AMAZING! No comparison between storebought and homemade. I could drink fresh coconut milk but would never think of drinking can coconut milk.
- Using fresh coconut
- 1 coconut
- 1½-2 cup water
- Using Coconut flakes
- 2 cups coconut flakes
- 4 cups water
- Coffee grinder
- cheese cloth
- Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center.
- Place it in the oven for about 10 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool.Use a spoon to remove the coconut from the shell.
- Using a sharp knife or a potato peeler, peel the skin off the coconut or you can chop it without peeling.
- If using coconut flakes soak coconut flakes with warm water for about 2 -4 hours and continue with the next steps. Ratio of coconut is one cup coconut flakes and two cups water.
- Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency.
- Sieve the coconut mixture using a cheese cloth.Squeeze really tight to extract all the milk.Save the milk.
- Take the leftover coconut pulp and spread it out evenly on a baking tray lined with parchment paper.Bake on 200 degrees for about 2 -3 hours stirring occasionally until completely dry.
- Next you place the dried pulp in a coffee/spice grinder and process it for a few seconds. You basically just want to grind it up into a powder or until you have a fine texture.
- Keep your coconut powder in a sealed container and store in your pantry