February 16, 2015

2-ingredient Homemade Coconut Milk & Coconut Flour



Granted, coconut milk isn't all that expensive, but there are tons of preservatives to keep coconut milk fresh, so why not just make it at home, especially when it's incredibly simple?!

see how nice and creamy and smooth it is? the key trick is to use a nut bag or a cheese cloth to really catch all the little bits of coconut; at the same time, using a nut bag/cheese cloth will really allow you to squeeeeeeeze out all of the milk out of the coconut pulp so you get the most out of your coconut ;)

I didn't have a nut bag or a cheese cloth, so instead, I used these tiny little stock packs that we had; it's made out of cheese cloth but it's super small, so I had to drain the coconut pulp in smaller batches ;)

Recipe: 2-Ingredient Homemade Coconut Milk
By: Hannah Claudia

1 cup of unsweetened, coconut flakes
2 cups of water (drinking, not tap)

tools: blender, cheese cloth/nut bag


1. Add the water and coconut to a small pot; stir to mix and bring to a simmer. 
2. Remove from the heat, and place a lid on the pot. Cover for 30 minutes.
3. Make sure the mixture has cooled enough (if not, make sure you let the steam escape from your blender or you'll end up with a huge mess!), and add to the blender. Blend away!
4. Strain the milk through the nut bag/cheese cloth into a large bowl. Squeeze the bag/cloth to extract as much milk as possible.

Recipe: Coconut Flour

1. With the leftover pulp, spread it out on a baking sheet and let it air dry. 
2. Add the dried out coconut to a food processor and pulse until you get a fine, flour-y texture.

xoxo, han

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