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I love coconut. I love making yoghurt, milk and butter from the meat and drinking the water and making Coconut water Kefir. The recipes couldn’t be simpler.

 

Coconut Milk;

I use Young Thai coconuts, they are my favourite taste. Other older meat may need straining and there are several methods of making coconut milk from dried coconut too. In the tropics we have these in abundance in the supermarkets and after using the water and meat they are a bargain. Now I just need some ideas on how to use the husks- I hate waste and live on the 27th floor!

1 1/2 Cups of Coconut water (about the contents of 1 coconut)

1 1/2 Cups of filtered Water

1 cup of coconut meat (normally 2-3 coconuts worth)

I throw all mine in my blender and blend until thick and creamy. No need to strain! This will keep in the fridge for at least a week but it is normally used up way before then!

I have also made Coconut milk Kefir from this also. Just add the milk grains and leave with a muslin cover for 12-24 hours- to taste!

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My hubby came up with this recipe. These are based on Jamie Oliver’s American pancake recipe, changing the ingredients but keeping e method. Whipping the whites gives these pancakes an amazing lightness. If you need it to be egg free you may lose this lightness. You can substitute the eggs with ground flax- 1 egg= 1 tbs flax to 3 tbs water mixed together then added (so this recipe will need 3tbs flax mixed in 9tbs water) try whipping the mixture to see if it makes a difference.

70g almond flour
25g coconut flour
20g Quinoa flour
3 large eggs
1 heaped teaspoon baking powder
140ml Kefir (but you can also use almond milk or oat milk
a pinch of salt

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. The batter will keep in the fridge so why not make half and save the other half for the next morning!

We serve these with a choice of nut butter and banana or berries and coconut nectar. But you can have them with anything. You can also add banana, blueberries or raspberries to the batter while they are cooking too if you like and then drizzle them with coconut nectar/maple syrup. Delicious…