How to Make Coconut Milk & Gluten Free Coconut Flour
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How to Make Coconut Milk & Gluten Free Coconut Flour
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Easy Recipe Tutorial for Vegan Non-Dairy Milk & Gluten Free Flour from Shredded Coconut
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Ingredients
- 6 cups water divided
- 4 cups unsweetened shredded coconut
- 1 1/2 teaspoons honey or agave nectar, or one whole pitted date optional
- Vanilla extract and/or salt (optional)
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Instructions
- Place a colander over a large mixing bowl and line with a few layers of cheesecloth. Set aside. In a small saucepan, boil 4 cups of water. Combine the boiling water and coconut in a blender and blend for 5 minutes, until the mixture is well combined and the coconut shreds are small. The mixture will be very thick.
- Transfer the mixture to the cheesecloth lined colander and allow to strain until cool enough to handle.
- With your hands, squeeze the cheesecloth to extract as much coconut milk as possible.
- Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water. Blend for 5 minutes and repeat the process with the cheesecloth, adding to the milk you've already accumulated. If desired, you can add sweetener or date, vanilla and/or salt to taste by returning the strained milk to the blender and blending again to combine (if using a date, make sure you blend until it's completely pulverized). Feel free to adjust the sweetness to taste.
- Transfer the coconut milk to a quart jar or container and place in the refrigerator to chill. Fresh coconut milk will last in the refrigerator for 3-4 days.
- The milk will separate as it sits, this is nothing to worry about. Just give it a good shake before using. After prolonged chilling a layer of hard fat will rise to the surface of the milk. This fat is very nourishing; you can let the milk warm up a bit to room temperature, it will reintegrate it into the milk when you shake it. Alternatively you may skim that fat off, which will leave you with a less rich and fatty milk. Save that fat though-- when warmed it turns into coconut oil. I use it as a skin moisturizer (unless I've added sweetener).
- The remaining coconut pulp can be used to make coconut flour. Preheat your oven to 170 degrees F and spread the pulp in an even layer on a silpat or parchment covered sheet tray.
- Place the tray in the oven for 4-5 hours to give the pulp time to fully dry without cooking or browning. If you don't want to take up oven space, you can simply let it dry at room temperature for about 24 hours.
- Once it's completely dry, place it in a food processor and process until it becomes a fine, flour-like powder. This coconut flour is gluten free and can be used in a variety of ways. Google coconut flour for ideas.
Notes
- You will also need: blender, mixing bowl, cheesecloth, colander, quart jar with lid
Nutrition Information
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Calories
497kcal
(25%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
48g
(74%)
Saturated Fat
42g
(210%)
Sodium
42mg
(2%)
Potassium
403mg
(12%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin C
1.2mg
(1%)
Calcium
28mg
(3%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 48g | 74% |
| Saturated Fat | 42g | 210% |
| Sodium | 42mg | 2% |
| Potassium | 403mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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