Instructions

Make Coconut Milk

1. Warm the water in a saucepan or teakettle.
2. Pour the coconut meat into a high speed blender base.
3. Next pour the hot water over the coconut flakes.
4. Secure the blender with the lid and blend on high for 1-3 minutes, or until the coconut milk is thick and creamy.
5. Next, line a strainer with cheesecloth and strain the coconut milk. You can also use a nut milk bag if you have one available.
6. Squeeze the liquid out of the pulp and set aside.
7. Store the coconut milk in a container or glass jar in the refrigerator.

Dry The Leftover Coconut Pulp

Oven Method: Preheat the oven to 170 degrees Fahrenheit – or the lowest temperature possible. Then, take the pulp and spread it over a parchment paper lined baking sheet. Use a fork to break up any clumps and spread the pulp into a flat layer.

Place the baking sheet in the oven and bake at a very low heat for 45 minutes to an hour. The coconut flour needs to dry out completely before you remove it from the oven. Once dried, bring the organic coconut flour out of the oven and let it cool completely.

Dehydrator Method: I believe this is the best way to dry coconut flour as it doesn’t toast the coconut flour like the oven method can. Spread the coconut pulp over the dehydrator sheets and dehydrate at 98 degrees for 10-12 hours, or until the coconut is completely dried.

Grind Into Flour

Use a coffee grinder, blender or food processor to grind the coconut flour into a fine flour. Store the coconut flour in a sealed container.