Nearly every recipe I see right now seem to have coconut flour in it. The dilemma with substituting other ingredients for this is that the texture and consistency changes drastically. Coconut flour is characteristically very absorbent while compared to other flours. Buying coconut flour in India is not practical because it is very expensive and isn’t found in departmental stores. Naturally, the obvious solution was to make my own coconut flour. But for this, the first step was to make coconut milk.
Makes 2-4 cups
- 1 coconut
- 1 cup hot water + more according to preference
- Break open the coconut and collect the water for another use. Grate the coconut using a coconut grater or pry out the flesh from the coconut with a knife.
- Make sure that none of the brown skin is on the coconut and transfer all the flesh to a blender. Pour in one cup of hot water and let soak for 5 minutes. Blend the coconut with the water for a good 5 minutes to make sure that the flesh has pulverized completely.
- Use a cheesecloth or nut bag and strain the mixture. Ensure that every bit of the milk is extracted. The resulting extract can be diluted to your liking with more water.
- If you want coconut flour, don’t throw the leftover coconut pulp.
Makes 1/2 cup
- Coconut pulp leftover from coconut milk
- Preheat oven to the lowest temperature possible and prepare a baking sheet with parchment paper. Do not grease it.
- Spread the coconut pulp onto the baking sheet in as thin a layer as possible.
- Bake for 45 minutes and keep a constant eye on it as it can burn easily. When it is dry to touch with no moisture, it is ready. If there’s even a slight amount of moisture, continue baking in 5 minute intervals until ready.
- Let cool and transfer to a blender and blend until finely ground.