Wednesday, March 5, 2014

Coconut Milk and Coconut Flour Recipe (AIP)

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I don't know about you all, but coconut plays a huge role in my diet. Coconut milk, coconut oil, coconut flour, shredded coconut, coconut aminos, coconut water- I use at least one of them every day. And now that I'm following the Autoimmune Paleo protocol, coconut provides one of the only flours and oils that I can have. In this recipe, I will be showing you how to make coconut milk using only two ingredients- shredded coconut and water. You can use this to add to your coffee or tea, to make ice-cream or yogurt, for salad dressings, vegetable dips, and whatever else you would normally use milk for. It's also delicious all by it's self, unsweetened. I will also be showing you how to make coconut flour with the pulp you have left from making coconut milk!

For the past 8 months or so, I had been buying organic canned coconut milk from our local health food store. It was expensive, and I couldn't seem to find any without guar gum. I started noticing that every time I consumed the milk, I would get nauseous about 15 minutes after. After a bit of research, I learned that guar gum can be a gut irritant- especially to those of us with SIBO, leaky gut, or food sensitives. Since it was such a staple in my kitchen, I knew that I had to figure out how to make it. I was blown away by how incredibly easy it was. To make coconut milk, you'll need one of two things: a nut milk bag, or a fine strainer. I used a fine strainer up until a few weeks ago, when I finally ordered a nut milk bag. I must say that the nut milk bag makes the process much quicker and easier; I highly recommend it. When you use a strainer, you may end up with some pulp in your milk. To make the coconut flour with your left over pulp, you can use either a dehydrator or an oven. You may double, or even triple this recipe if want more coconut milk.


1. You have two options for the first step. 1) Soak your shredded coconut in the water for 2 hours, to allow it to soften. OR 2) Boil your water before adding it to the coconut. Either option will work fine, but the second obviously takes less time. 

2. Depending on which option you chose- add ingredients to blender. Blend for about 5 minutes, or until you have a thick, white milk. 

3. Place nut milk bag, or strainer, over larger bowl or in large mason jar. Pour milk through strainer, using your hands to wring the milk out of the bag- or a spoon to push the milk through the strainer. 

4. Refrigerate, and consume within 1 week. 

NOTE: If you wish to add sweetener, add the strained milk back to the blender and add honey, dates, maple syrup, etc. 

Now, what to do with all that pulp!

The only ingredient you need to make coconut flour, is the pulp you have left over from making coconut milk.

1. If using a dehydrator: spread pulp thinly onto dehydrator sheets. Dehydrate at about 155 for 2-3 hours, or until flour is completely dry. You may have to open the dehydrator a few times, and break up the clumps.

If using the oven: preheat oven to about 170 degrees, and bake coconut for 30-45 minutes, or until flour is completely dry.

2. Put dried coconut into food processor or blender, and blend until you have a fine flour.

3. Store in the refrigerator in a sealed container. Flour should keep fresh for several months.


1 comment:

All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.