How to make coconut milk and coconut flour

http://brendid.com/coconut-milk-recipe-free-coconut-flour/

I like to use coconut milk in my smoothies and Coconut Caramel Homemade Coffee Creamer recipe. Unfortunately I hate buying it at the store. Commercially produced, organic coconut milk costs around $2.00-4.00 for 32 ounces (or 4 cups). It also contains additives to make it last longer in a retail setting. 

Coconut Milk Ingredients

• Unsweetened shredded coconut  (I use Bob’s Red Mill organic coconut flakes)
• Water

How to Make Coconut Milk

1. Combine 1 cup unsweetened shredded coconut and 4 cups hot water (nearly boiling) in a large Mason jar  or blender. I use a Mason jar and then I store my milk in it…. it’s also easy to blend in a Mason jar with myeasy blender trick.

3. Blend the coconut and water until the flakes are pureed. You can blend immediately, but for best results you should soak for at least 20 minutes. The longer the flakes soak the “richer” the milk produced.  I usually fill the jar with hot tap water and then put it in the fridge overnight and blend in the morning.

3. Strain the milk through a colander lined with cheesecloth or a clean flour sac towel (the towel should be washed without scented laundry detergent or fabric softener). Squeeze and press on the towel to get the most water possible out of the puree.

You now have coconut milk! Store in the refrigerator and use within 5 days.

*Since there are no preservatives or emulsifiers added to your milk you might see the fat rising to the top of your container, simple stir or shake it to re-combine. 

How to Make Coconut Flourhttp://brendid.com/coconut-milk-recipe-free-coconut-flour/

1. Place the puree on a parchment lined baking sheet. spread it into a thin, even layer.

2. Bake at 200° F for 30 minutes. Check to see if there is any moisture left in the puree. If still damp bake for a few more minutes, repeat until the flakes are dry. Cool to room temperature.

3. Grind the flakes in a food processor until you have a finely ground, flour-like powder.

You now have coconut flour! Store it in the freezer and use within 3 months. You can use your homemade coconut flour in place of coconut flour in your favorite recipes or replace a few tablespoons of the flour in baked goods (you may have to increase the liquid, find out more at BakingBites.com). It’s high in fiber and adds a nice flavor to banana bread, muffins and other recipes.