Homemade Coconut Milk and Flour
I use to buy canned coconut milk, but then I switched to the milk substitutes in the refrigerator aisle because I learned all cans (unless labeled otherwise) have BPA. But then I learned after reading the book "Supplements Exposed," that all milk substitutes have synthetic vitamins added to them. So I decided it was time to finally make my own! The cool thing is, since I use coconut flour in place of flour in a lot of my recipes I can turn the left over coconut from making milk into coconut flour. So it's really economical to make your own, plus you don't have to worry about chemicals and synthetic vitamins in it. Why did I wait so long to make my own coconut milk and flour? It's so easy. It's basically like making tea only with coconuts instead and a blender and it takes like 5 minutes.
Coconut Milk (makes 4 cups or one quart)
1 cup of dried coconut flakes (unsweetened)
2 cup of boiling filtered water
Boil 2 cup of water and place the boiling water and let rest for a minute or two. Add 1 cup of coconut flakes into the blender and 2 cups of hot water let rest for about 5 min. Then pulse on low to medium speed for about 30 sec and then pour through a metal strainer into a cup and press all the liquid through with a spoon.
You can repeat the process using the same coconut and store in a quart sized canning jar for up to a week in the fridge. Just make sure to shake it before you use it! Also you will get some coconut oil collect on the top. I like it having the oil because it has more flavor, but if you want you can strain it with a cheese cloth to avoid this. If your coconut water ever seems to light for you, just remember you can always boil it to reduce the liquid and make it stronger.
Take your left over coconut pulp and place on a baking tray and place your oven on it's lowest setting 170-200 degrees until dry. Check often to make sure it doesn't burn. Transfer your dry coconut flakes to a food processor or coffee grinder and pulse until it's a fine texture.