I ran across these interesting recipes for Coconut Milk and Coconut Flour. I have not tried them but this is on the "to do" list. I thought I would share them anyway. The fat in coconut is pretty rich and it is loaded with saturated fat. It's a slightly different fat than found in beef for example. Coconut fat also contains a lot more palmitic acid than beef. Still, if you are on a restricted diet because of cholesterol issues then you might want to avoid Coconut Milk or Flour.
Coconut Milk
Ingredients:
- ¾ cup organic finely shredded unsweetened dried coconut (I like Tropical Tradition’s or Let’s Do OrganicGuests can not see images in the messages. Please register in the forum.brands)
- 1 ¼ cup just boiled water
1. Place coconut into the large cup of a Magic BulletGuests can not see images in the messages. Please register in the forum..
2. Add freshly boiled, very hot water to coconut.
3. Blend on high for 5 minutes (with the magic bullet, I blend for 45-60 seconds at a time, give the motor a few second break, and then repeat).
4. Pour pulp into a Nut-Milk BagGuests can not see images in the messages. Please register in the forum. (or other chosen strainer) suspended over a glass bowl, mason jar, or measuring cup (have your strainer suspended over your bowl before you pour in the pulp).
5. You can either let gravity do its thing or you can squeeze the pulp through your bag or cheesecloth to release to coconut milk (I suggest waiting for the pulp to cool a little before doing this).
6. If not being used immediately, store coconut milk in a glass jar in the fridge (the jar is great for shaking up later).
Coconut Flour
Spread the pulp from making homemade coconut milk on a Fruit Roll SheetGuests can not see images in the messages. Please register in the forum. for about 3 minutes to grind into a fine powder for baking. The yield is about 1 cup of coconut flour per 3 cups shredded coconut used to make homemade coconut milk.
http://www.thepaleomom.com/2012/05/f...ehydrator.html
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