How to Make Coconut Flour & Milk | sweetco0kiepie

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Ingredients:
8 oz (227 grams) unsweetened coconut flakes
4 cups (940 ML) hot water

Directions:
Place coconut flakes and hot water in a blender. Let the coconut flakes absorb the water for around 5 minutes. Blend until it is nice and smooth as you can get it to be. Then place the mixture into a cheese cloth over a strainer and squeeze the coconut to drain out as much of the liquid as you can. Place the coconut leftover in the bag onto a baking sheet. Spread out evenly and let it dry for around 24-48 hours until it is dried out (or you can bake at 200F/95C for around 3 hours or until completely dried). Transfer the coconut milk that was strained into an airtight container/jar and place in the fridge for up to 2 weeks. Once the coconut has dried out, you want to process it in a food processor and sift it, and continue that process until you have sifted all your flour. Then you have a finished product of coconut flour and coconut milk!


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