How to make coconut flour
First – you need to make coconut milk:
Shred 2 cups organic shredded coconut in blender and add
4 cups heated water – DO NOT BOIL! Allow to sit for about 20 to 30 minutes; turn your blender on HIGH and blend until thick and creamy – 2 to 3 minutes.
Strain through a mesh strainer; strain again through a towel.
At this point you can drink it immediately or place in glass jar (covered) and refrigerate. It will last for 3 to 4 days.
You will be using the pulp to make your coconut flour.
Spread your pulp on a clean baking sheet, breaking up any clumps with a fork. You can let it set for 24 hours on the counter to dry or you can dry it in a 180 – 200* F. oven for 4 hours. A dehydrator can also be used.
Once dried, blend or process to make your flour. Store airtight.
First – you need to make coconut milk:
Shred 2 cups organic shredded coconut in blender and add
4 cups heated water – DO NOT BOIL! Allow to sit for about 20 to 30 minutes; turn your blender on HIGH and blend until thick and creamy – 2 to 3 minutes.
Strain through a mesh strainer; strain again through a towel.
At this point you can drink it immediately or place in glass jar (covered) and refrigerate. It will last for 3 to 4 days.
You will be using the pulp to make your coconut flour.
Spread your pulp on a clean baking sheet, breaking up any clumps with a fork. You can let it set for 24 hours on the counter to dry or you can dry it in a 180 – 200* F. oven for 4 hours. A dehydrator can also be used.
Once dried, blend or process to make your flour. Store airtight.
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