WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, March 27, 2014

What to do with the Coconut Flakes after you make your Milk.

I hate to waste food. I REALLY hate to waste expensive food.

Tropical Tradition coconut so far is the "safest" corn free option for making Abby's coconut milk.


I make milk for her with the flakes but after squeezing all the milk out I am left with a mound of "used" coconut flakes.



A few things I have used them for:


1) I dry them out and toast them. They don't have a ton of coconut flavor left but toasting brings out the flavor and the toasted coconut can be added to savory or sweet dishes for that great "crunch". Top a casserole, mix into caramel, sprinkle on ice cream. Endless uses.

2) Candy it.

This of course is our favorite option and easier then you think.

Drain all the "milk" out of your flakes. Place the flakes in a pot with an equal amount of sugar. Heat to 250(stir until it gets soupy and at a simmer, no higher then medium heat). Remove from heat and add a dash or so of salt and some homemade vanilla. Pour on greased cookie sheet or dehydrator sheets. I spray my hands with a bit of grapeseed oil and carefully(it is HOT!) pat down the coconut till it is well packed.


Allow to cool. If it is too sticky simply throw it in the dehydrator(low temp) to remove some of the moisture. 4-6 hours usually will dry it out enough to work with it.


I tend to grease my hands before trying to shape the stuff. It is sticky candy. I roll bits into balls and then roll in crushed cookie crumbs. Or I smash a piece of the coconut candy between two cookies. Or, I shape like a mounds bar, place a couple roasted chickpea's on top and dip into a coconut oil based carob chocolate. Place in the fridge.


So, don't throw out those leftover flakes! Dry them, toast them or candy them. No wasting expensive and clean food.

Coconut Candy from "used" coconut flakes:

1 cup of damp flakes leftover from making coconut milk
1 cup granuated sugar(domino's)
1 teaspoon homemade vanilla extract
1/4 teaspoon pink himalayan salt

Place sugar and coconut flakes in pot. Bring to a simmer while stirring. Once it is soupy and simmering, leave it alone. No higher then medium heat. Allow temperature to come to 250 degrees.(candy thermometer)remove from heat. mix in salt and vanilla.

On either a greased cookie sheet, or dehydrator sheet spoon coconut candy. With greased hands(HOT HOT!) carefully firmly pat until compressed. I squared mine up to make it easier for cutting.

Allow to cool.

If still too sticky to shape once cool, place in dehydrator for 4-6 hours.

Using greased hands(I use grapeseed oil) I shaped into mounds. I placed 2 roasted chickpeas firmly into the top of each piece.

Carob Coating:

1 cup coconut oil(Tropical Traditions)
1/2 cup corn-free powdered sugar(sifted)
1/2 cup carob powder or cocoa powder.(SIfted)
2 teaspoons homemade vanilla(just 1 if using cocoa, carob needs extra vanilla to make the flavor sing)
dash of salt.

In double boiler combine oil,sugar and carob(or cocoa)stirring continuously until smooth and melted. Remove from heat and add salt and vanilla.

Dip fruit, coconut or cookies. Place on rack that is on a plate or cookie sheet to catch dripping. Place in fridge. Coconut oil warms quickly so these are best kept in the fridge.

TIP:sometimes I will end up with my carob coating full of lumps or grits.. probably because my coconut oil was too hot.. but anyway don't throw it out! You can push it through a fine mesh to remove the lumps. Reheat as needed. Leftover carob coating keeps well in the fridge for a couple weeks. Simply place back in double boiler to gently melt it again.

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