I’m going to let you guys in on a secret… this is a
juicy milky one. What if I told you that for just $2.50, you could have at least 6 cups of coconut milk AND 2 cups of coconut flour? Impressive, right? Today, I’m sharing the easiest, quickest and most inexpensive method of making homemade coconut milk and coconut flour.
There are plenty of homemade coconut milk recipes out there, but in my clearly biased opinion – mine is the best. A lot of recipes call for boiling water or the use of dehydrated coconut flakes, but with my method, you’ll get a sweet and raw dairy-free milk for just pennies.
Making homemade coconut milk using a fresh coconut is obviously ideal, but I don’t have access to fresh coconuts/don’t have the time/shouldn’t be trusted to crack coconuts with a hammer. Instead, I use unsweetened frozen coconut – the only ingredient is coconut. You can find frozen coconut at your local Indian or Asian grocery store. Many south Indian recipes (especially Kerala dishes) call for coconut, so pretty much every Indian store will carry this product. They also carry whole spices in bulk for cheaper than you’ll find anywhere else. You’ll be surprised at the type of ingredients you might find in an Indian grocery store.
To make coconut milk, add the frozen coconut and water to your blender and let the coconut soak for 30 minutes or so.
Spoon the wet pulp into your dehydrator – the one I have is fairly inexpensive and I use it all the time. Once the pulp is completely dry, put it into a blender or food processor to make it into a fine powder. While I haven’t tried baking with my homemade coconut flour, it definitely makes makes a great addition to smoothies or shakes. You can also use it to make these chocolate coconut butter cups.
This coconut milk is free of additives and preservatives, so drink it within a few days. Pour yourself a cold glass of this milk on a hot day, and I guarantee you’ll never opt for store bought again.Print
- 3 cups frozen shredded coconut (find in any Indian/Asian grocery store), thawed
- 6 cups water (use less for a thicker milk)
- Pour water and coconut milk into your blender and let the coconut soak for 30 minutes.
- Blend for a couple minutes until creamy.
- Strain out the pulp and store the milk in a covered glass jar (I use Mason Jars).
Remaining Coconut Pulp
- You can freeze the remaining coconut pulp in an ice cube tray for smoothies or you can make coconut flour.
- To make coconut flour, put the wet pulp into your Food Dehydrator at 160 degrees for 3-4 hours or until dry.
- Put the dry coconut into your blender or food processor and blend for a finer powder.
If you don’t have a Food Dehydrator, you can bake the coconut pulp in your oven on the lowest setting. Check on it every half hour until it’s dry.