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Make your own additive-free Coconut Milk.

Use it for your own nefarious purposes or make Coconut Lattes.

Use the coconut that’s leftover from the milk-making to create a Tea Cake or crunchy Crackers.

Find all those recipes here...

Coconut Milk

I experimented with a number of Coconut Milk recipes  before I came up with my own version.

  • 1½ cups loosely-packed ground coconut
  • 2½ cups freshly boiled water, cooled slightly

Grind coconut in a blender before measuring. 3 cups of coconut chips (I use Wilderness Family Naturals brand) makes about 1½ cups of loosely-packed ground coconut.

Whirl ground coconut & hot water in the blender for 3-4 minutes.

Pour mixture through a nut milk bag into a bowl.

Use an elastic band to attach the bag to the blender carafe to gently shake all the coconut slurry in. If your bag doesn’t have a drawstring, you can use the elastic band to hang the bag from a cupboard knob over the bowl until the contents are just cool enough to squeeze all the coconut milk out (just like milking a cow!)

Refrigerate the coconut milk for curries, smoothies or any recipe calling for full-fat coconut milk, or use it while it’s still hot to make Coconut Chai Lattes.

Use the damp coconut flour to make AIP-friendly Currant Tea Cake or Coconut Plantain Crackers.

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Here are those recipes:

Coconut Latte (AIP)

  • Hot coconut milk (see recipe, above)
  • Rooibos tea (or green tea or black tea or coffee, as you like)
  • Ground cloves (optional)

Brew your tea or coffe.

Whirl your hot coconut milk & cinnamon in a blender to froth.

Fill mugs ½ or more with tea or coffee & top with frothy coconut milk.

Optionally, dust with ground cinnamon.

Currant Tea Cake (AIP)

Preheat oven to 350

  • ¾ cup damp coconut leftover from making coconut milk (that’s how much is left when I make the coconut milk recipe, above)
  • 1 ripe plantain
  • ¼ melted coconut oil
  • 1 tsp mace
  • 1 tsp salt
  • ¼ cup currants
  • 1 tsp lemon zest

Combine the first 5 ingredients in a food processor until a batter is formed.

In a bowl, mix the batter with the currents & lemon zest.

Press into a greased 8x8 baking dish & bake for 45 minutes or until browned.

Coconut Plantain Crackers (AIP)

This recipe is adapted from the Plantain Cracker recipe by The Paleo Mom.

  • ¾ cup damp coconut leftover from making coconut milk (that’s how much is left when I make the coconut milk recipe, above)
  • 2 average sized green plantains
  • ½ cup coconut oil, melted
  • Salt, to taste

Preheat oven to 300

Line a baking sheet with parchment paper.

Whirl all ingredients in a food processor until a smooth puree is formed, 2-4 minutes.

Use a spatula to smooth the hummus-like batter as thin as possible without coming apart. Square the edges.

Bake for 10 minutes.  Remove from the oven and score the crackers.

Place back in the oven and bake for 50-60 minutes, until golden brown.

Greener plantains take longer to bake (and taste better).

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