DIY Coconut Milk
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- 4 c
- fresh filtered flouride free spring water
- 2 1/2 c
- organic dried unsweetened coconut flakes
- 2 qt saucepan
- good blender
- fine mesh strainer
- 10x10 or larger square of cheese cloth
- 1 qt or larger jug that closes tightly enough that you can shake it.
- baking sheet
- parchment paper
- or a dehydrator *optional ( i use my oven set on 170 f)
FOR DRYING THE LEFTOVER COCONUT MEAT
1Put 4 cups water into a 2 qt saucepan and bring to a boil.
2When the water boils, turn off the heat add the coconut flakes, cover and let sit for 4-12 hours. If you let it sit 4 hours you will get a nice thin consistency, like a "Lite" version. The longer you let it sit the creamier it will be.
3After sitting, if the mixture has gotten cold turn the stove on low just to warm it up- you want to be sure the coconut oil is liquid.
4Pour half of the mixture into a blender and blend on "liquify" for about 2 minutes.
5Line a fine mesh strainer with cheesecloth and pour the mixture through the strainer into a bowl. Then pick up the corners of the cheese cloth and twist and squeeze to get all the rest of the liquid and fat.
6Then repeat with the 2nd half. - Sometimes when I start the 2nd half I find there is not enough liquid to blend nicely, no problem just pour a little of the milk from the first half back in.
7Using a funnel pour your milk into a jug with a tight fitting lid and refrigerate. The milk will stay good for about 3-5 days. A layer of coconut fat will harden on the top, just shake it real good every time you pour.
8I dump the leftover coconut scraps onto a parchment lined cookie sheet, spread it flat and place it in the oven at 170 F with the door left open a bit overnight. In the morning I have nicely desiccated coconut flakes and I just grind them up in a coffee grinder and store them for my gluten free baked goods.