Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Homemade Coconut Milk & Coconut Flour

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. 

Ingredients:

  • 1/2 c shredded coconut
  • 1 1/2 c hot water 
  • Vanilla powder (optional)
  • Cinnamon (optional)

Prep:
 

  1. 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. 
  2. Add the shredded coconut to a blender (any kind will work for this recipe)
  3. Once the water has come to a simmer, add the water to the blender and blend on high for 2 minutes.
  4. Allow the coconut milk to cool before transferring to a nut milk bag.
  5. Pour the mixture into nut milk bag and squeeze the coconut pulp until no water remains
  6. Feel free to pour the coconut milk back into the blender to add whatever flavoring you like. 

Coconut Flour

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.

Prep:

  1. Preheat your oven to 200F
  2. After squeezing as much water out of the coconut pulp as possible, spread the coconut pulp onto a parchment-lined baking sheet. 
  3. Dehydrate the pulp in the oven for approximately 90 minutes
  4. 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). 
  5. 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. 

 

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