When you unexpectedly run out of coconut milk or cream, here you go! EASY. And actually quite a lot cheaper than buying it by the tin. The one caution I would give you is that you must use an organic coconut or you will end up with very little fat content, which is kind of after all what you are hoping for in a coconut cream or milk. The best part about it is that you also get the by product, coconut flour, which is also outrageously expensive if you purchase it, by dehydrating the left overs. EASY times two. Go for it. Never buy those pantry items again. Thanks Shelf Control.
Now go and use that coconut milk and flour:
Coconut Cupcakes with Creamy Coconut Frosting
Coconut Waffles with Salmon and Smashed Avocado
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- 300 Grams shredded coconut (organic) BUY
- 1 Litre warm water
Place coconut into Thermomix bowl and mill 10 sec/speed 10.
Add hot but not boiling water to Thermomix bowl to 1L mark. Blend 2 min/speed 10.
Pour mixture through nut milk bag and squeeze out solids. Spread solids across a paper lined baking tray.
Use milk or cream (as it cools it will seperate) as directed in recipes of choice. We like to add a pinch of salt and a dash of vanilla extract to our coconut milk to balance out the taste.
Place coconut on tray into a cool oven set to 160°C and dry bake for around 10 minutes. Reduce temperature to 100°C and continue to dry out until completely dry. You can either mill it again at this stage prior to storing in an airtight container, or just store as is. This is your coconut flour and can be used in recipes as directed.
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