DIY raw coconut milk, coconut flour and coconut butter

So, we’ve dabbled in the paleo world on and off for just over a year now. Steve’s never quite lost the baby weight he gained while I was pregnant with Caleb and with Jenna on the way, he’s determined to lose some weight before her arrival. He joined a gym a few months ago and is on the paleo bandwagon again.

He bought a couple of coconuts last week exactly for this project and then left them on the counter top while he flew to TX to help his mom move and drive back to MD so today, I finally decided to do something about them. In about an hour, I had  2 quarts of fresh coconut milk, a pint of coconut flour ready to be dehydrated and 4 oz of coconut cream that will be made into coconut oil.

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Grab yourself two mature coconuts. The ones here are pre-scored for easier cracking

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Whack your coconut open. I used a badass meat cleaver.

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Once your coconut cracks, you can wedge it open with a butter knife. Up to you if you want to save or toss the coconut water inside. Some people will drink it like Gatorade, though when we were in Hawaii, we were told that drinking too much of it will give you the runs.

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There you have yourself a beautiful coconut!

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I used a spoon to wedge the coconut meat from the shell. Use a veggie peeler to remove the rest of the shell.

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Add about 1/2 the coconut meat to a food processor with a cup of water. If you have a blender, you could probably do everything all at once. Add less water if you want more of a coconut cream like you’d find in a can.

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Let it go to town for a bit.

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Once you’re done blending, pour everything in a cheesecloth over a bowl.

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SQUEEEEEEZE! The liquid will be your coconut milk.

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When you’re done squeezing, save the coconut pulp.

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Spread your pulp onto the tray you’d use for fruit leather on your food dehydrator. Let it go for a few hours. Alternatively, you can do this in your oven at the lowest temp. Once it’s dried, pop it back in the food processor.

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In the end we had 2 quarts of coconut milk (we had already used some for our fruit smoothies earlier), a pint of coconut flour and coconut cream (which I’m currently making coconut oil).

So, there you have it! The coconut milk will keep in the fridge for 3-4 days to use it up! I already have plans for coconut infused rice and some butter chicken recipe that my friend Tina verbally told me how to make. Coconut flour can be used in all sorts of paleo baking, especially since Steve’s been on the quest on finding something sweet (he’s been making “cake in a cup”, brownies, cookies, etc).

As for the coconut oil, to make that you can skim the cream and let it ferment for 1-2 days. The oil and water will separate so then you can stick it in the fridge and scrape your oil. That is a work in progress and will be slathered all over my expanding belly :) [SEE BELOW FOR FASTER METHOD]

Oh and if you’re wondering what to do with the coconut shells, this is always fun!

A coconut bra for Caleb?

EDIT: For those who want their coconut oil faster and don’t want to wait for the fermentation process to take place, you can use this method that I saw on a YouTube video. You can heat up your cream on the stove and it will separate–the liquid is the oil so you just pour and strain that out. Voila! I got about 2 oz. in the end.

A faster way to make your coconut oil--heat it up! It will separate and then you can strain your oil.

A faster way to make your coconut oil–heat it up! It will separate and then you can strain your oil.

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