To make your own coconut flour (and milk), since we cannot get that flour here, although, it is slowly becoming more available. It can now be found in Cotacachi in the 10 de Agosto grocery store:
First, for coconut milk: Rinse your coconut. Take a hammer and open over a bowl. Or drill a couple of holes in your coconut-A BROWN COCONUT, THE GREEN ONES ARE FOR DRINKING. (THAT’S WHY, AT TIMES, THEY COME WITH A STRAW–then drain out the water. Strain the water, and either drink the healthy water, or add the water to your coconut milk in the blender.
Separate the meat from the shell. Break apart the meat into smaller pieces, and put the pieces into a blender with it’s thin brown skin and the coconut water too, if desired. (I prefer just drinking the water).
Fill blender container with filtered water, making sure to cover the coconut meat with the filtered water. Put the lid on the container, turn on and blend well.
For the flour:
Strain off the solids from the milk using a chiffon cloth or fine strainer. Dry the solids in the sun — this becomes your coconut flour. Then grind it fine. A Vitamix blender works well.
Your milk is ready. The cream will separate. Put all back into a clean blender container for a silky smooth full fat coconut milk, or use an immersion blender. (Note though, that not every coconut will produce a thick layer of cream, at times we’ve gotten just a very thin layer or hardly none at all). One coconut yields 1/2 gallon.
June 30, 2015:
We’re now going through 2 coconuts per week, sometimes 3, and my flour bin is accumulating coconut flour. Since it keeps well, that’s certainly not a problem.
When we visited the States recently, we checked out a Whole Foods store in Colorado. Naturally, I was drawn to the bins of flours. When I opened up the coconut flour bin — wow! The smell of coconut was incredible.