Homemade Coconut Milk & Coconut Flour
Homemade Coconut Milk
A version of this recipe was shared by Erin Ireland on her Instagram stories, and I have been making it and tweaking my recipe ever since. Her recipes are PRETTY unreal, and this coconut milk is no exception. I am a HUGE fan of nut milk, and absolutely despise dairy milk (not because I am vegan, just because I think it is gross). This recipe is SO easy and requires only 2 simple ingredients: hot water and shredded coconut.
- 1/2 c shredded coconut
- 1 1/2 c hot water
- Vanilla powder (optional)
- Cinnamon (optional)
- Bring 1 1/2 cups of water to a simmer on your stove top. I urge you not to microwave the water, but if that is your only option, go for it.
- Add the shredded coconut to a blender (any kind will work for this recipe)
- Once the water has come to a simmer, add the water to the blender and blend on high for 2 minutes.
- Allow the coconut milk to cool before transferring to a nut milk bag.
- Pour the mixture into nut milk bag and squeeze the coconut pulp until no water remains
- Feel free to pour the coconut milk back into the blender to add whatever flavoring you like.
This is a very simple process, but an easy way to avoid paying for store bought coconut flour. I think this recipe is best after making the coconut milk, and it is the perfect recipe to reduce food waste.
- Preheat your oven to 200F
- After squeezing as much water out of the coconut pulp as possible, spread the coconut pulp onto a parchment-lined baking sheet.
- Dehydrate the pulp in the oven for approximately 90 minutes
- Once the pulp is dehydrated, add to a coffee grinder or blender to blitz into "flour" (being sure not to blend for too long as this will turn the flour into coconut butter).
- Store in the fridge in an air-tight container for up to 10 days.
Note: 1/2 c of coconut pulp should yield a little less than 1/2 c of coconut flour.
Allergen note: Coconut milk is gluten free. Contains tree nuts (coconut). Vegan.