How to Make Coconut Milk, Coconut Flour and Coconut Cream

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This is a basic recipe for making full fat coconut milk, coconut milk beverage, coconut flour and coconut cream using unsweetened shredded coconut.

Yield: Lots of coconut goodies

Prep time:
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Idle time:
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Ingredients
Full Fat Coconut Milk
  • 4 cups warm filtered water
  • 8 ounce bag (2⅔ cups) unsweetened shredded coconut
Coconut Milk Beverage
  • 2 cups warm filtered water
Instructions
Full Fat Coconut Milk
  1. Combine the water and shredded coconut in a bowl. Let it sit for at least 15 minutes to soften the coconut.
  2. Add the coconut/water mixture into a high speed blender or food processor. Blend on high for 1 to 2 minutes until creamy.
  3. Put a nut milk bag into a large bowl. Pour the blended mixture into the nut milk bag. Squeeze out the full fat coconut milk into the bowl.
  4. Use the full fat coconut milk immediately or store in an airtight container in the refrigerator for up to a week.
  5. Save the coconut pulp to make coconut milk beverage.
Coconut Milk Beverage
  1. Add the 2 cups water and coconut pulp into a high speed blender or food processor. Blend on high for 1 to 2 minutes until creamy.
  2. Put a nut milk bag into a large bowl. Pour the blended mixture into the nut milk bag. Squeeze out the coconut milk beverage into the bowl.
  3. Drink the coconut milk beverage immediately or store in an airtight container in the refrigerator for up to a week.
  4. Save the coconut pulp to make coconut flour.
Coconut Flour
  1. Spread the coconut pulp onto a clean baking pan.
  2. Let the coconut pulp air dry for at least 24 hours, mixing the pulp every so often.
  3. When dried, put the coconut pulp into a dry blender or food processor and pulse until it becomes a fine texture.
  4. Store the coconut flour in an airtight container. Use within 1 month.
Coconut Cream
  1. Refrigerate the full fat coconut milk for 6 hours or overnight.
  2. The coconut cream will have separated from the rest of the coconut milk to the top. Scoop out the coconut cream from the top, being careful not to shake the contents.
  3. Use the coconut cream immediately or store in an airtight container in the refrigerator for up to a week.
  4. Save the remaining diluted coconut milk to drink or use in smoothies.

Notes
  1. Full fat coconut milk is typically sold in cans and is used in making curry. Coconut milk beverage is typically sold in cartons and can be used in smoothies.
  2. If you are looking into purchasing a nut milk bag, I’d recommend a hemp one. It won’t grow mold like cotton would, and won’t leach into your food like nylon might.
  3. Check out some of my recipes with full fat coconut milk.
  4. Check out some of my recipes with coconut milk beverage.
  5. Check out some of my recipes with coconut flour.
  6. Check out some of my recipes with coconut cream.