Did you know that just a little bit of coconut flour can get larger amounts of coconut milk, but also a delicious coconut cream? Read how.
Coconut milk cannot, unfortunately, be found in all stores, but coconut flour is everywhere. This milk is excellent for those who are, for example, allergic to dairy products; but also for those who want a healthy source of fat; who are on a diet or who simply want this drink that refreshes and is great for a multitude of cocktails and desserts.
Coconut itself is highly nutritious. It is rich in magnesium, selenium, iron, potassium, vitamins C and B6. It is good to include in your diet, and not only in cakes and desserts.
Note: It is useful that one should not mix coconut milk and coconut water, natural liquid, which you get when you break a coconut.
Recipe for coconut milk
Coconut milk is so easy to make. Here’s what you need: ¾ cup coconut flour; 2 ¼ cups of hot (but not boiling), filtered water; blender, cheesecloth, bowl and jar. You can also add the vanilla extract and a little honey, but not mandatory.
Place the coconut in hot water and let stand for 1 to 2 hours. Then put all in a blender, add the vanilla and honey (if using) and mix everything well at the maximum speed (one-two minutes).
Filter the liquid through cheesecloth, by squeezing well to get as much liquid from coconut. (On the photo you can see that it’s a similar way for making milk of almonds and coconut).
By: Amelia Crook
And that’s it, you’ve got milk. The remaining coconut can be used for the preparation of a cake. You can keep coconut milk in the refrigerator for 4 to 5 days. Since this milk doesn’t contain preservatives, on the surface might arise fat. But don’t worry about it. Just shake well before use.
Also you can pick up that fat – it’s your coconut cream. Gather from milk every day and keep in a separate jar. Use it for ice-cream, delicious creams or toppings.
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