Make your own COCONUT MILK for super savings! | Super Kitchen Machine (Thermomix) I’ve been busy exploring the Thermomix cookbook “Fast and Easy Indian Cooking” which arrived by mail from friends in Australia and Britain. (Special thanks to Jo, Mandy, Grace, Janie and John!) This book has been a real mind-opener for many reasons, not the least of which is that right there on page 19, in the section of “Must-Have Recipe Basics” it offers us one, two, three easy ways to make Coconut Milk (and coconut cream) at home! You’ll need to contact a Thermomix demonstrator for a copy of the book to learn all three methods of making coconut milk at home. The easiest method for me, and the one I’m sharing here now is the shockingly simple way of combining water with inexpensive dessicated coconut which is readily available in most grocery stores. Super savings from a super kitchen machine! By: from Fast and Easy Indian Cooking by UKThermomix Cuisine: Thermomix Recipe type: Vegetarian, Vegan Layer of coconut cream removed from the milk after separation.
Want more? How to Make Coconut Milk Yogurt | Coconut Milk Yogurt Recipe. <table style="width: 506px;" border="0" align="left"><tbody><tr><td><span style="font-family: verdana,geneva; font-size: small;"> </span><br /><p><span style="font-family: verdana,geneva; font-size: small;">Originally a simple fermented dairy product, yogurt now has many variations and personalities. It can be thin and runny, or thick and firm. It can be made from cow milk, goat milk, sheep milk, nut milk, soy milk, rice milk, and from numerous other creamy substances. In some countries the milk of buffalo, horses, yaks, or camels is used.
</span><br /><br /><span style="font-family: verdana,geneva; font-size: small;">For most of this discussion, we’ll refer to yogurt in its original form: a fermented dairy milk. What you should NEVER do when making yoghurt at home + coconut yoghurt recipe. Ever since my good friend Jac told me about her favourite coconut yoghurt, I’ve been a little obsessed with figuring out how to make my own. Actually, thinking about it, yoghurt making has been on my radar for a lot longer than that. You see, I love fermented foods (and beverages). At uni I majored in food microbiology and for my honours thesis delved into the bacterial populations of blue vein and camembert cheeses. Partially so I could play around with bacteria but mostly so I had an excuse to eat more cheese. Then there were a few wayward years as a wine maker where I got up close and personal with more strains of yeast and lactic acid bacteria than I’d bargained for.
But I digress. Back to yoghurt. Making yoghurt is something I always knew I’d do, one day. And that day has come! Over the last few months I’ve been perfecting my yoghurt making skills of both regular milk based yoghurt, and the more exotic coconut yoghurt. The thing is, it’s no where near as complicated as you’d imagine. 1. Make Homemade Yoghurt….in a Slow Cooker! | Ja I know, first I make jam in a bread maker and now I’m using my slow cooker to make yoghurt! Trust me, it works, and it is very economical. It all came about because I was looking for the instruction manual for my coffee maker and came across the one for my slow cooker, in it was a recipe for making yoghurt so I tried it, TWICE and it didn’t work, thanks a bunch Tedelex! So then I HAD to find another way, I started searching the web and and found this recipe on various sites. 1 litre full cream milk 1/2 cup plain yoghurt (with live cultures, check the tub) 1/4 cup powdered milk.
Make sure your slow cooker is very clean, I had some Milton so I gave mine a quick sterilize. Heat the slow cooker for 15 mins on high. Pour in the milk, and let the milk heat until almost boiling. Turn the cooker off, and let it cool down until you can stick your (clean) finger in it for more than five seconds. Sieve the yoghurt into a container and refrigerate, it will keep for a week. Coconut Flour Cocoa Banana Muffins (Gluten Free) Coconut flour muffins don't always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They're something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they're warmed through.
Servings: 16 muffins Preparation time: 13 minutes 1 cup coconut flour2/3 cup cocoa powder1 1/2 teaspoons baking soda 1/2 teaspoon salt, omit if using salted butter 12 tablespoons butter (1 1/2 sticks), softened 3/4 cup granulated sugar1/2 cup brown sugar6 large eggs3 very ripe bananas, mashed 1/2 cup + 2 tablespoons sour cream Preheat oven to 350 degrees F. Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Combine butter and sugars in an electric mixer fitted with a paddle attachment. On low speed, beat about half of the cocoa mixture into the butter mixture. Recipe courtesy Sarah Shilhavy Submit your recipe here! Flour Recipes | Coconut Flour Recipes for Cookies, Pancakes, Biscuits. How to Make Coconut Flour.
My 4-year-old’s favorite expression lately is, “Oh, coconuts!” (Like “Oh, nuts!”) We eat a lot of coconut in this house. From coconut milk to coconut oil to coconut flour to shredded coconut. There are so many health benefits to eating coconut, I try to get it on the menu as often as possible. I posted my recipe for how to make coconut milk the other day. When you make coconut milk, it’s easy to use the leftover pulp to make homemade coconut flour.
Click here for my list of coconut flour recipes. Difficulty: Easy Makes: About a cup of flour Ingredients Coconut flakes, dried, unsweetened (16 ounces weighed or 10 cups measured) — where to buy coconut Filtered Water (10 cups) Equipment BlenderOptional: Cheese Cloth, nut milk bag, or fine-mesh strainerOptional:Coffee GrinderOptional:Dehydrator Directions 1. Photo Credit: Coconuts by randomlife, on Flickr Disclosure:cmp.ly/4 and cmp.ly/5. Homemade Coconut Butter. Good morning! :biggrin: We have another situation here. I love coconut butter. My favourite kind is the Artisana Raw Coconut Butter. It is smooth as silk and subtly sweet. However, heavenly bliss comes with a hefty price tag. Granted, it lasts me forever, but when Ashley told me that I could actually make my own coconut butter very easily, I knew I had to try it myself! All I did was put 2 cups of shredded organic coconut into the food processor… Process your little heart out.
Then you will be left with beautiful coconut butter! Who knew!? I compared the homemade coconut butter to the to Artisana and the Artisana brand was definitely smoother and a bit sweeter and overall better tasting. Homemade Coconut Butter Ingredients: 2 cups shredded coconut Directions: Process in a food processor (or capable blender) for about 10 minutes until a butter forms, scraping the sides of the bowl as necessary. I can’t wait to try this in VOO! The carob powder gives it a bit of natural sweetness too. I’m drooling. Coconut Cream Concentrate.
Homemade Coconut Milk Yogurt. 5008StumbleUpon Like many people these days, Babyzilla and I are allergic to dairy, soy and most nuts—each one of the most allergenic foods in the world. (We are even allergic to goat milk, too!) So, we’ve been looking for a suitable alternative for one of our favorite probiotic-rich foods: Yogurt.
Yogurt is a very healthy, mildly fermented food which contains one or more strains of friendly gut bacteria. This fermentation process also improves the nutritional quality of any milk you use (coconut, rice, almond, cow, etc.), resulting in about 20% more protein, and lots of enzymes that can help your digestion. Making your own yogurt is easy, fun, delicious, and cheap—often costing less than 30 cents a cup! Most people use high-fat, organic coconut milk for this recipe, either in cans or in tetra-paks. Another option is to get coconut milk in Tetra paks or cartons. Be sure NOT to use the coconut milk “beverages” in Tetra paks.
Tools Ingredients Directions. Homemade Coconut Milk. Homemade coconut milk, it seemed like a big hurdle, but I’ve made my first leap! We found our homemade coconut milk to be very tasty. We also had peace of mind because we were avoiding all of those nasty toxins from canned goods, and it had a beautiful fresh taste. My husband mentioned that the smoothie we made using it didn’t have a “funny” taste that he had noticed with canned coconut milk. Another thing I noticed when making my coconut milk was how beautiful the coconut flesh is! It’s a very pure white and was quite fun to work with. A few things I noted when reading up on making homemade coconut. Different recipes used varying amounts of coconut flesh to water. Here’s what I did. Making Homemade Coconut Milk-Attempt Number OneMake sure you buy a coconut that feels heavy and has a nice “sloshing” sound when you shake it. 6-You can now add more warm water (another 2 cups) and do one more “pressing”, though this time it will be much less rich.
So that’s how I did it! KimiHarris. Homemade Coconut Milk. Homemade Coconut Milk Recipe. Do not confuse coconut water fresh from the coconut with coconut milk. It is easy to make your own coconut milk at home. Prep Time: 30 minutes Total Time: 30 minutes Ingredients: 1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut)1-1/2 cups hot, simmered (not boiling) water Preparation: Place the coconut in a heat-proof bowl.
Place a sieve or strainer over a large bowl. The remaining coconut flesh may be air-dryed and/or toasted for other uses. Coconut Cream RecipeHow to Toast Coconut. How to Make Homemade Coconut Milk - Small Footprint Family. 1083StumbleUpon Coconut milk is often a staple for people with food allergies, as well as an outstanding dairy replacement and healthy fat source for those who are adhere to a raw, GAPS or Paleo diet. Fortunately it is very easy and cheap to make at home. Nutrition Coconut is incredibly nutritious. Rich in trace minerals including manganese, copper, and selenium, it also contains modest amounts of calcium, iron, potassium, Vitamin C, Vitamin B6, thiamin and folate. Coconut is unusually high in healthy, medium-chain fatty acids like lauric acid (found otherwise only in human breast milk) and caprylic acid (a potent natural antiviral and antifungal).
Oil from coconuts is shelf-stable at room temperature, making it resistant to rancidity and perfect for high-temperature cooking, baking or frying. Selection Most people use canned coconut milk in their recipes. Another option is to get coconut milk in Tetra paks or cartons. Homemade Coconut Milk Tools Ingredients Directions.