REQUIREMENTS AND STEPS
You’ll need a blender, 1 cup of unsweetened, shredded coconut, a quart of filtered water, and a large piece of an old, clean t-shirt or a tea towel.
First, put the water and coconut in the blender and puree it on high for a minute.
Then place the t-shirt over a quart-sized bowl and pour in the coconut milk. Gather up the ends and press with your hands to get all the milk out, leaving the pulp inside the t-shirt.
Pour the coconut milk into a jar and store in the fridge for all sorts of deliciousness. Scoop the leftover coconut pulp onto a baking sheet and spread out fairly evenly. Turn on your oven to its *lowest* setting, or if your oven has a dehydrate setting, use that. Place the coconut pulp in the oven and let it dry out for about 8-10 hours, until it is no longer wet at all (this is important! you don’t want moldy coconut flour!).
When it’s dry, put the coconut pulp into a blender (make sure your blender is completely dry) and pulse until it’s a fine powder.
Store your flour in a sealed container. You don’t have to keep it in the fridge. It will keep for months in a cupboard.
HEALTH BENEFITS OF COCONUT FLOUR
If you’re wondering why coconut flour would be a good choice, lemme tell ya… Not only is coconut flour grain-free and nut-free (that’s right, coconut is a fruit, not a nut), it’s also high in fibre, protein, and healthy fats!
Coconut flour has high levels of MCTs (medium-chain fatty acids) which help regulate your metabolism, is low in carbs (so safe for diabetics and keto-ers), and has been shown to help lower bad cholesterol and triglycerides.
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