Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup unsweetened coconut flakes -- or fresh coconut cut into small chunks
4 cups water
Soak the coconut flakes in the water for several hours.
Blend the mixture in a blender until it is finely textured and well mixed.
Line a strainer with several layers of cheese cloth and place over a clean bowl.
Pour all the mixture into the lined strainer and press out as much of the liquid as you can. The liquid is coconut milk, another very expensive product, so save it in a labeled airtight containerin the refrigerator. Use within a few days.
Once you have squeezed out the liquid spread the solid materials from the cheese cloth onto a baking sheet if using the oven, or a fruit leather tray if using the dehydrator. Use a fork to break up any big lumps so it will dry faster.
Either dry in your dehydrator or at 200 degrees in an oven until completely dry. If it starts to brown turn the oven down as it is baking rather than drying.
In either a coffee or spice grinder or a blender grind the driied pulp until it is fine. Store in the refrigerator in a labeled airthight container. Best if used within one month.
"With this recipe you get two products for the price of one, and save big on both."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: .
Serving Ideas : If the coconut milk is not sweet enough for you add a little honey.