One of the things I like most about writing a Caribbean foodblog, is that I constantly learn new things. Some recipes turn out to be so easy that it might make you wonder why you never tried it before. But then, you don’t know that until you tried it right?
Making fresh coconut milk is one of the recipes that put a smile on my face. If I had known that it was this simple, I would not have used the store-bought stuff for so long. On top of that, you can easily make fresh coconut flour with the leftovers of this recipe, which is a popular gluten-free substitute for regular wheat flour.
All you need is a coconut, some hot water and a blender. This is good for 1 2/3 cup / 400 ml of coconut milk, which is the same amount as a regular can of coconut milk. For about 1/4 of the price!
So, what are you waiting for?
- 2 cups (250 g) fresh coconut, roughly chopped (flesh from 1 regular-sized brown coconut)
- 2 cups (500 ml) hot water
- Put the coconut chunks and hot water in a blender and process for 3 minutes on high speed. Pour the mixture through a fine-mesh sieve. Push down on the solids with the back of a spoon to extract as much liquid as possible. This is your coconut milk.
- You can make coconut flour from the remaining coconut sediment by drying it in the oven for about 45 minutes at a very low temperature and then grind it into a powder with a blender.