Coconut Cream/Coconut Flakes (from fresh coconuts)

Coconut Cream/Coconut Flakes

  1. Working over a bowl, crack coconuts open with the back of a cleaver. Use an oyster knife to pry the coconuts open when they split, letting the coconut water collect in the bowl.
  2. When the coconuts are cracked, filter the coconut water through a coffee filter. Reserve the coconut water.
  3. Using an oyster knife, seperate the coconut flesh from the hard outer shell.
  4. When the flesh is free of the shell, use a peeler to peel the thin soft brown skin from the coconut.
  5. Rinse the coconut flesh, and cut in 1 inch pieces.
  6. Warm the coconut pieces in the microwave for 1 minute. When the coconut is warm, process it through the champion juicer.
  7. Spread the dry coconut fiber on a parchment lined sheet pan and transfer to the dehydrator. Dry for 24 hours, until completely dry. Once dry, transfer to delis for storage in the pantry.
  8. Place the coconut cream in the cup of a vita prep and add the filtered coconut water. Blend for 1 minute. After 1 minute, pass the coconut cream through a chinoise, and store in delis in the low boy.

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