How to Make Coconut Milk & Gluten Free Coconut Flour

Instructions

1. Place a colander over a large mixing bowl and line with a few layers of cheesecloth. Set aside. In a small saucepan, boil 4 cups of water. Combine the boiling water and coconut in a blender and blend for 5 minutes, until the mixture is well combined and the coconut shreds are small. The mixture will be very thick.

2. Transfer the mixture to the cheesecloth lined colander and allow to strain until cool enough to handle.

3. With your hands, squeeze the cheesecloth to extract as much coconut milk as possible.

4. Once you have squeezed out as much liquid as you can, place the coconut back into the blender and combine with 2 cups of boiling water. Blend for 5 minutes and repeat the process with the cheesecloth, adding to the milk you've already accumulated. If desired, you can add sweetener or date, vanilla and/or salt to taste by returning the strained milk to the blender and blending again to combine (if using a date, make sure you blend until it's completely pulverized). Feel free to adjust the sweetness to taste.

5. Transfer the coconut milk to a quart jar or container and place in the refrigerator to chill. Fresh coconut milk will last in the refrigerator for 3-4 days.

6. The milk will separate as it sits, this is nothing to worry about. Just give it a good shake before using. After prolonged chilling a layer of hard fat will rise to the surface of the milk. This fat is very nourishing; you can let the milk warm up a bit to room temperature, it will reintegrate it into the milk when you shake it. Alternatively you may skim that fat off, which will leave you with a less rich and fatty milk. Save that fat though-- when warmed it turns into coconut oil. I use it as a skin moisturizer (unless I've added sweetener).