Homemade Coconut Milk and Coconut Flour

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Article source: The Coconut Mama

Homemade Coconut Milk and Coconut Flour – Looking for a healthy dairy free alternative to cows milk? Homemade coconut milk is a wonderful substitute full of healthy fats and important nutrients. Bonus – Use leftover coconut pulp to make coconut flour for healthy gluten free baked goods!

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Coconut Milk Benefits

Coconut milk is an excellent alternative to cow’s milk, especially since most alternatives are high in PUFA’s and antinutrients. It Is a great source of saturated fat which helps with cardiovascular health, weight loss, absorption of calcium, liver health, nerve signaling (which helps with metabolism and insulin release), supports the immune system, brain and lungs! Coconut milk is also a good source for minerals like iron, magnesium, phosphorus, potassium, copper, manganese, and selenium.

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Where can you find this magnificent drink?

I’m asked often which coconut milk brand I use. The best place to get it is right at home. You may be surprised how easy it is to make! That way you can avoid the harmful gums, carrageenan, and BPA found in the store bought versions. Your next best choice would be to purchase the Natural Value brand (buy here) since their cans are BPA free and they don’t use any additives or gums. Trader Joe’s coconut milk is also free of additives and gums.

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Ingredients:

  • 4 cups of water
  • 2 cups of dried organic shredded coconut (buy online here)

 

Directions:

  1. Heat the water in a pot but do not let it boil.
  2. Place the shredded coconut in the blender and add the hot water.
  3. Let it steep for about 20-30 minutes and then blend on high until it is thick and creamy (about 2-3 minutes).
  4. Strain through a mesh strainer and then strain again through a towel.

 

You can drink immediately or put it in a glass jar and store in the fridge for 3-4 days. I will say this coconut milk tastes amazing when made fresh! Save the pulp if you want to make coconut flour.

Oils-SidebarCoconut Flour Benefits and Uses

Coconut flour is naturally gluten and grain free and free of antinutrients. Coconut flour is very high in fiber and very different from wheat flour. When baking with coconut flour you only need to use 1/4 the amount of flour you would normally use in a recipe. For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4 cup of coconut flour in that recipe. Coconut flour also soaks up liquid so you’ll need to add more milk or water and use more eggs to bind the ingredients together. I’ve experimented with coconut flour quit a bit and have several kitchen tested recipes on my site. Check out my coconut flour recipes page to learn more about using coconut flour.

How To Make Coconut Flour

Spread the pulp that was leftover from making the milk out on a cookie sheet. Use a fork or a whisk to break up the pulp. Try to get as many clumps out as possible. Now you can either leave it out for 24 hours to air dry or put it in your oven at the lowest setting for 4 hours. These are the two methods I have tried. You can also put it in the dehydrator or put it in your oven over night with the oven light on. Once it’s dried throw it back in the blender to make your flour. Store in an airtight container.

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Drew Canole

Drew Canole

CEO at Fitlife.tv
Drew Canole is a rockstar in the world of fitness, nutrition and mindset, with a huge heart for others and doing his part to transform the world, one person at a time.

As the founder and CEO of Fitlife.TV, he is committed to sharing educational, inspirational and entertaining videos and articles about health, fitness, healing and longevity. He is also a best selling author and the founder of Organifi, an organic, incredibly delicious greens powder, chock-full of superfoods to make juicing easy no matter your busy schedule.
Drew Canole

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