All you need:
1 cup coconut flakes
2.5 cups boiling water
Pour boiling water over coconut flakes. Grind this mass with a blender until it has a homogeneous consistency; a beautiful foam should appear on it. Let stand for a while and cool.
In the meantime, get ready for the next step. You will need either a nylon (not worn!) sock or a gauze bag.
If you use a pouch, wash it thoroughly before each use. I rinse mine first in cold water, in a basin, 3–4 times, then in boiling water. After each use, old shavings and fat always remain on it, so the new milk quickly disappears. A nylon sock is enough to rinse once in cold and hot water. Thus, my milk costs normally for a week, but before it disappeared in 2–3 days.
Place the (washed and well-wrung out) sock/bag inside the jar where you will store the milk, and pull the elastic band/neck of the sock/bag over the neck of the jar. Now put your coconut gruel inside this sock, inside the jar. When you have laid everything out, remove the elastic band/neck of the sock/bag from the jar and start squeezing, and squeezing, and squeezing... It is SOOOOO important to squeeze it all out well, to the last drop!
Now close the jar with a lid and let it cool, then put it in the refrigerator. Yes, after an hour somewhere in the cold, shake the jar well, so we mix the oil with some water in order to avoid a layer of oil on the top and pieces of butter in the milk. If you still forget to do this, and this crust appears, and you really find it inconvenient, you can beat the milk with a blender, it will become homogeneous.
If desired, you can change the proportions of water and chips and make less or more water (less water - thicker and fattier milk). Usually the proportions used everywhere are 1 cup of chips to 2 cups of water, but I like this proportion (1 to 2.5) better.
What about flour? Now let's get down to the flour!
I usually leave these squeezed out shavings from the bag/sock in the same saucepan where I made the milk on the counter to dry. Then, the next day, when it’s a little drier, place it in a dry frying pan on the lowest heat and dry it some more (like seeds). Stir it constantly without stopping. Just be very careful, it should not change colors. And here you understand why it is so important to squeeze it out to the last drop? ;)
The flour is ready when you pick it up with your fingers, and it is hard, dry and does not stick to your fingers. If it turns out that you burnt it a little, and it became a little yellowish, remove it from the heat very quickly and take it out of the frying pan, no need to throw it away, no big deal!
I usually add new flour to the old one. So I have a box of coconut flour to which I add a little after each time I make milk. I always store it at room temperature.
I honestly don’t know how long it can be stored. Furthermore, I use it for both pancakes and muffins! In addition, I love pancakes, and I’ve already posted my recipe here ;)
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