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Making fresh coconut milk and coconut flour at home has never been easier. If you love coconut milk but don't have access to store-bought products, this tutorial will show you how you can make it yourself in just a few easy steps. Apart from coconut milk, you can use the leftover pulp for making coconut flour.
Here is what what you should be aware of when buying coconut milk:
* Some products contain BPAs - avoid them if you can and opt for
BPA-free products.
* There are two types of coconut milk. Some products
such as Aroy-D remain liquid while others "cream" when refrigerated. Aroy-D doesn't thicken and is not suitable for
recipes that call for "creamed" coconut milk.
* Most canned products contain guar gum or other thickeners. It helps the coconut milk "cream" but may also give it an aftertaste that is unpleasant for some people.
Aroy-D doesn't contain any thickeners.
Note: Nutrition facts are for regular liquid coconut milk such as Aroy-D, not "creamed" coconut milk/ coconut cream.
Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs1.6 grams
Protein1.1 grams
Fat12.1 grams
Calories111 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs1.6 gramsFiber- gramsSugars- gramsSaturated fat10.7 gramsSodium7 mg(0% RDA)Magnesium26 mg(6% RDA)Potassium124 mg(6% EMR)
Ingredients (makes about 5 cups)
Optional Flavouring (use either):
Instructions
- Place the shredded coconut in a blender (I use this Kenwood mixer with a blender attachment). Pour in 5 cups of hot water.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk1.jpg)
- Blend the mixture on high for 5 minutes or until the coconut is fine and the mixture creamy.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk2.jpg)
- Pour it in a nut milk bag or through a fine mesh sieve lined with cheesecloth. Strain the mixture through the nut milk bag. I let mine hang over a bowl for several minutes until it cooled down.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk3.jpg)
- Using your hands, squeeze out as much coconut milk as possible (be careful, the mixture can still be hot inside). When done, optionally add any flavouring and pour in a container or a bottle. Refrigerate and use within 3 days. If you want to store it for longer, freeze in batches. You can use small freezer bags or containers.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk4.jpg)
- Don't waste the coconut pulp and use it in recipes just like coconut flour. It's not as fine as store-bough coconut flour but has similar properties and nutrition facts. Before you store it, you will have to dehydrate it. Preheat the oven to 70-80 °C/ 160-175 °F. Spread the pulp over a large baking tray and place in the oven. Dehydrate for 4-6 hours or until dry. Mix a few times during the dehydration process.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk5.jpg)
- Once it's dry (not browned), place it in a food processor and pulse until powdered (I use this Kenwood mixer with a food processor attachment). Don't worry, unlike shredded coconut that contains a lot of fat, the pulp will not turn into coconut butter as you blend it.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk9.jpg)
Tips
Homemade coconut milk will separate as it sits after a few minutes and that's perfectly normal. Simply shake every time before use. When refrigerated, a thin layer of coconut oil may appear on top. It will melt once you bring it to room temperature.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk7.jpg)
Using fresh coconuts? Instead of shredded coconut, you can use fresh coconut meat that has been peeled. Here is a guide that explains how to do it.
![How To Make Coconut Milk and Coconut Flour (low-carb, keto, paleo, vegan) How To Make Coconut Milk and Coconut Flour](https://files.ketodietapp.com/Blog/files/2016/01/HowToMakeCoconutMilk6.jpg)
Homemade Coconut Milk
Ingredients (makes about 5 cups)
- 3 cups shredded unsweetened coconut (225 g/ 8 oz)
- 5 cups hot water
Optional Flavouring (use either):
- 1/2 tsp vanilla powder or 1 tbsp unsweetened vanilla extract
- 1/2 tsp cinnamon
- 1-2 tbsp unsweetened cacao powder
Instructions
- Place the shredded coconut in a blender (I use this Kenwood mixer with a blender attachment). Pour in 5 cups of hot water.
- Blend the mixture on high for 5 minutes or until the coconut is fine and the mixture creamy.
- Pour it in a nut milk bag or through a fine mesh sieve lined with cheesecloth. Strain the mixture through the nut milk bag. I let mine hang over a bowl for several minutes until it cooled down.
- Using your hands, squeeze out as much coconut milk as possible (be careful, the mixture can still be hot inside). When done, optionally add any flavouring and pour in a container or a bottle. Refrigerate and use within 3 days. If you want to store it for longer, freeze in batches. You can use small freezer bags or containers.
- Don't waste the coconut pulp and use it in recipes just like coconut flour. It's not as fine as store-bough coconut flour but has similar properties and nutrition facts. Before you store it, you will have to dehydrate it. Preheat the oven to 70-80 °C/ 160-175 °F. Spread the pulp over a large baking tray and place in the oven. Dehydrate for 4-6 hours or until dry. Mix a few times during the dehydration process.
- Once it's dry (not browned), place it in a food processor and pulse until powdered (I use this Kenwood mixer with a food processor attachment). Don't worry, unlike shredded coconut that contains a lot of fat, the pulp will not turn into coconut butter as you blend it.
Nutrition (per 1/4 cup/ 60 ml)
Calories111kcal
Net Carbs1.6g
Carbohydrates1.6g
Protein1.1g
Fat12.1g
Saturated Fat10.7g
Fiber-g
Sugar-g
Sodium7mg
Magnesium26mg
Potassium124mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
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