This recipe is simple, yet versatile. Use homemade coconut milk for cooking, baking, drinking, or even culturing!
Leftover coconut pulp can be used to make coconut flour. Use a dehydrator or oven on lowest setting to dry the pulp. Fluff a few times during the drying process. For a fluffy, light flour, return the dried coconut flour to the blender or a food processor and pulse to break up the clumps. Use in any recipe that calls for coconut flour.
- 2 cups unsweetened shredded coconut
- 4 cups water
- 1/2 tsp. guar gum (optional)
- Heat water until warm, but not boiling.
- Add coconut and warm water to blender. Blend on high speed until smooth, about 1-2 minutes.
- Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
- To strained milk, add guar gum, if desired, to make a smoother coconut milk for drinking, cooking, or making ice cream. Pulse a few times in blender.
- Refrigerate up to 5 days.