Wednesday, May 30, 2012

How to Make Coconut Flour and Milk With Shredded Coconut

For a GFCF and SCD Safe Coconut Flour and Coconut Milk without additives and preservatives, follow these steps:

  • Soak Four cups of water to one cup of unsulfered, unsweetened coconut, shredded or flaked, for 4 hours minimum

  • Using a food processor or blender, process the coconut until it is smooth.

  •  Put all of the coconut mixture into the cheesecloth and squeeze as much as you can. Get all of the water out of it. This fluid is the coconut milk. Refrigerate the coconut milk for use (good for 24 hours). 
  • Spread the pulp in the cheesecloth onto a baking sheet.Bake in a 200 degree Fahrenheit oven until dry.Process in the food processor, or something similar, until you have the flour that you need.
In Canada you can order dried and unsulfered shredded coconut in bulk from:

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