1040
April 22, 2024

Making coconut, coconut flour and coconut milk yourself

Lastly, I lacked coconut milk and if I had known how easy it would be to make it myself, I would have had a supply in the freezer long ago.

ingredients

200 g of grated coconut
1 L of boiling water

preparation

Add coconut flakes to a mixing bowl.
Pour boiling water over it.
Mix for 2 minutes at the highest level with the hand mixer until a creamy homogeneous mass is obtained.
Allow the mass to cool.
Strain through a strainer (or kitchen towel).
Fill in clean screw jars.

In the fridge, the milk is about 3 days: I freeze them, however, in portions and also in ice cube molds and have always the desired amount at hand.

The coconut flakes can be processed in the same way one more time to coconut milk, before they are for a further milk to "watered down".

But baking pros will appreciate the leftover grates as coconut flour for cakes and biscuits.

To do this, place the coconut flakes of the milk preparation on a baking tray.
Bake at 90 degrees in the oven until the mixture is dry.
Grind the dried rasps until the desired consistency is achieved.

It should be noted that coconut flour does not bind like conventional flour. This should be noted in baking recipes and be compensated by additional liquid and eggs.

Solid coconut is also easy to make. The only aid is a powerful mixer:

Process 1,500 grams of coconut flakes into flour in a blender and mix until coconut oil comes out.
Take short breaks so that the mass does not get too warm and in these breaks, use a spatula to push the mush down from the edge of the mixing bowl again and again.
Continue mixing until the mixture becomes creamy.
Approximately Let rest for 5 minutes.
Mix again until the mass is almost liquid.

The mus is now ready and is also, like the coconut milk, filled in screw jars and sealed well.

Coconut meat is kept uncooled for several months, cooled almost unlimited. However, it is very hard due to cold and is difficult to scratch out of the glass.