Below are the recipes that have comments, beginning with the most recent comments. If you would like to start a new discussion about a recipe not listed here, please go to the recipe's page first and make a comment there. That will start a new discussion thread which will appear on this page.
I froze a ton of fresh bluberries last week so they wouldn't spoil. So you think adding them in while frozen would work?
Sarah:) · 06/08/2012
Yes, that should be fine.
RK · 06/09/2012
There is no sugar or sweetener in this recipe. Is this correct?
Top Jimmy · 06/10/2012
I should have titled the muffins "GF and no added sweetener" as there is sugar from the blueberries, bananas, and coconut flour.
Top Jimmy · 06/11/2012
There is no added sweetener, but there is sugar from the coconut flour, banana, and blueberries.
Tricia · 07/21/2012
I LOVE these muffins!!! My daughter does too! I make a batch and freeze them so I can have them whenever I want.
Top Jimmy · 07/23/2012
Thanks so much for posting that. It made my day! So glad you enjoyed them.
Lori · 08/24/2012
Love these muffins. I make them with all types of fruit-raspberries, blackberries, peaches, whatever I have. Thanks for this recipe!
Top Jimmy · 08/26/2012
My pleasure. You are so welcome!
Emma · 10/28/2012
These muffins are fantastic! I only had 5 eggs the first time I made these and they worked out fine. I've tried them with mixed berries as well instead of blueberries and they were amazing. Definitely the best coconut flour muffin recipe I've ever tried (thank you so much for posting it!).
Top Jimmy · 10/31/2012
How nice of you to say that. Thank you! I'm working on a new recipe that I hope to share soon.
Kelly · 11/23/2012
I was excited about this one, as I'm new to cooking with coconut flour... But I have to say they turned out tasting like wet, eggy sponges.... Though I was careful to follow the recipe exactly, perhaps I did something wrong.
Lori · 11/26/2012
I've made these before with all types of fruit and recently tried them with vegan carob chips since I can't have chocolate. They were yummy.
jennifer · 01/11/2013
WOW! I am impressed. These are great! I modified the ingredients some...I skipped the salt, used regular veg. oil and did not have lemon zest and instead of mashed bananas used baby food jars of bananas. Thanks for sharing, these will become a staple in my house!
Jimmy R · 01/14/2013
So happy this recipe is still receiving acclaim!
Mary E · 01/25/2013
Thanks so much for posting this recipe. I just tried it and these muffins are delicious and very satisfying. I baked them in silicone muffin "tins". The muffins popped out pretty easily but parts of the bottoms, which were baked through but still quite moist, wanted to stay in the form. I suspect I need to bake them just a wee bit longer. That's what I will try next time. Thanks again, James!
Jimmy R · 01/27/2013
Or drop a bit of coconut oil in them before filling. You're very welcome!
Shannon · 02/05/2013
These were not good at all! No taste or flavor, the blueberries are better by themselves eaten right out of the container.
Caroline · 02/07/2013
I don't have any coconut oil will this rescipe still work. Thank you
carmen w · 03/05/2013
Does the recipe change for high altitude baking - I live in the mountains of Montana
Jimmy R · 03/05/2013
Caroline, you will need some fat. Butter will do.
Carmen, how does altitude effect baking?
Danielle · 04/08/2013
Can I make this in the form of a loaf instead of individual muffins?
Jimmy R · 04/08/2013
You can, but it might be a challenge for the middle to to cook without the exterior becoming dry.
Tessa · 05/13/2013
I followed the recipe exactly too and they turned out spongy. They weren't bad but spongy and kind of wet is exactly how I would describe them.
Solana · 05/22/2013
Is this considered paleo or clean eating too?
JImmy R · 05/27/2013
It is. I follow a paleo diet. However, I do think of baked goods as treats.
Johanna S · 06/11/2013
Just made these and I love them. My kids would prefer them sweeter - can I add honey to them?
Jimmy R · 06/12/2013
You certainly may. I was simply trying to come up with a recipe that required no additive sweeteners.
Daniela · 06/17/2013
Do you think I can substitute the bananas for apple sauce/puree?
I started out my day by tring to make some home made coconut cream using coconut flakes. I found a recipe on the internet. I decided to make a small amount in case it didn't work right the first time and it didn't. Not one to waste food, I make this Fudge and mixed in what was probably equal to 1/4 cup of blended coconut flaxes and oil to the original recipe rather than throw it out. As my flakes didn't blend down completely from the other recipe, this fudge was great but had a slightly crunchy taste. It reminded me of a Nestle's Crunch bar....except healthier. I will definitely make this again. Great recipe. It came out well.
I will make this as soon as I buy the Coconut Cream concentrate! Sounds fantastic!
cindy · 09/08/2011
This sounds too good to be true! I can't wait to try it - but I have one question. Was the pineapple fresh then you froze it for this recipe? Or is there frozen pineapple available at the grocery? I've only ever seen fresh and canned. Thanks for this recipe.
shmoor · 11/07/2011
Almost impossible to make a mistake here.
If it''s canned, drain the pineapple. Blend VCO and pineapple. Pour into your freezer container; pour the liquid into the blender or food processor and process for a nice creamy juice drink (or base for your breakfast shake) if you think you can tolerate all that sugar.
Jenny · 03/13/2012
You could just freeze pineapple, I would use fresh. Otherwise freeze a banana and use that instead
lauren · 05/18/2012
This was dissapointing!!! I cracked open my 1st jar of coconut cream concentrate & scooped out 1/2 to make a double batch for my family. It was the worst 'ice cream' we've had. I added some strawberries, honey & milk to turn it into a smoothy. You might want to save your coconut cream concentrate for something special. VERY DISSAPOINTED.
Cassie · 07/16/2012
This is amazing! Of course it isn't going to taste like store bought ice cream, it's made out of fruit. But for some low calorie ice cream it's fantastic. Before I had it freezed it tasted great! Thank you do much!
Allison · 12/28/2012
so easy and yummy! I used frozen berries instead of pineapple; it was a little tart so I added a bit of coconut sugar (maple syrup would also be good); keep these great recipes coming!
Ivonne · 06/16/2013
I added the pineapple and Coconut cream Concentrate together without realizing that I needed to grind the pineapple first so I ended up with grainy ice cream. I will try this next time separately :/
These are delicious. Even my husband said they are keepers.
CAROL · 03/01/2011
i honestly never thought of cooking with this thanks for opening my eyes ive always used for cosmetics and home remedies
Jonathan · 03/05/2011
I made these without the pecans, and they were very good!
Jill · 03/06/2011
I see you recommend using either coconut oil or palm shortening in this. Are these generally able to be used interchangeably? I've not tried the palm shortening before & now, after converting all my recipes to my beloved coconut oil, have found I'm allergic to coconut - so sad. Can I easily / equally just sub palm shortening without noticing a difference in taste or texture (or in any other way)? In hot as well as cold applications? Thanks for any help you can offer! Blessings, Jill
Tamara · 04/06/2011
Is this almost like a quiche with a little coconut flour? Wow- there's almost no flour used, while in most muffin recipes, flour is the main ingredient! Can you explain what the texture is like? I'm afraid to try this recipe before wrapping my brain around this concept. :~D Thanks!
Sandra · 04/06/2011
I haven't tried this recipe yet but I am grateful for those who written in to say how they taste. I will now try it. Thank you.
judy · 04/21/2011
These are delicious. Everyone wanted the recipe!
Easy to make.........delicious to eat! yum!
Kelly · 04/30/2011
Tamara, I'm new to baking with coconut flour, but my understanding is that it is far drier than wheat flour and needs more eggs to reach the consistency that it would have with wheat flour. I haven't tried this recipe, but am going to use it as a base for carrot raisin muffins and if I think to do so I will leave a comment as to how they turned out.
Kelly · 04/30/2011
I made these tonight, with some substitutions. I wanted carrot raisin and also wanted to try making muffins with coconut flour, so I subbed the carrots for bananas, raisins for coconut flakes, and used walnuts instead of pecans (baked in, not on top) with no chocolate.
I had run carrots thru my juicer for another project, so used the pulp from that process in the muffins and added about a tablespoon of the juice. The flavor is great and the texture is better than I expected. Not quite as dense as muffins made with wheat flour, but still with that kind of texture, which is what I wanted. Thanks for sharing this!
Lindsey · 05/09/2011
Great recipe! Dee-licious! The texture was light and moist...just perfect.
I baked mine in a cake pan and cut it into bars, instead of making muffins. And next time I think I'll even leave out the chocolate chips.
Helen · 05/15/2011
These were amazing!! Made them with fresh shredded coconut and ground down the pecans so my little guy could eat themmm he loves em!!
Kendra · 09/22/2011
As always with TT recipes, this is AMAZING! Not too sweet, perfect! I like the chunkies. Super delish!
Damaris · 09/23/2011
Oh these sound soooooo good, I will try them for my kids lunches..... Thanks for this blog!!!
Erin · 11/17/2011
Great flavor and texture! Definetly a recipe to keep. Next time I will omit chocolate and use less honey. I also think it would work well to replace the banana for applesauce or pumpkin, add spices and have a new variety.
Margot · 03/24/2012
I made these last night. So easy and AMAZING!!! Thank you!!!
Sarah · 06/07/2012
Wow! These are BY FAR the best coconut flour muffins I've ever made! My husband hates coconut flour- and he loved these! Thank you! They're so moist!
Jazzy · 06/09/2012
Made these last night and followed the directions to the T. They came out AMAAAAAAZING!!! First time baking w/Coconut flour and I am so stoked on the results!! Everyone loved them, even those who don't like coconut! Thank you so much! So excited to try the other recipes!
Ruth · 07/02/2012
These have a wonderful flavor and texture. I doubled the recipe, but kept the amount of honey the same, since I figured the bananas were sweet enough. I was right.:-) I wish I would have used my macaroon coconut, because the shreds I used were a bit large, and made for more chewing than I would have liked. I used chopped hazelnuts instead of pecans since that's what I had. Very delicious! I used muffin liners instead of greasing my pans, and that did not work very well. They stuck. I will definitely grease the pans next time. Great recipe! Thanks!
Beverly · 09/11/2012
AMAZING!!! These are perfect just the way they are!! I did use cupcake liners so they came out easily.
kathleen b · 04/08/2013
so good... a definite keeper! i did substitute coconut sugar for the honey though.
Laura · 06/16/2013
I made these today and they are DELISH! Even my picky mother loves them. I made no substitutions and used tropical traditions gold label coconut oil. Very easy to make. Definitely a keeper! Thank you!
I made these and they actually turned out pretty good. I followed the recipe using 3/4 cup of granulated coconut sugar. I think it needed to be a bit sweeter. The full one cup of sugar according to the recipe or 1/4 cup honey would have been better. Still, a very delicious recipe!
Oh my gosh..it's 2:00 am and my mouth is watering for this wonderful baked chicken, mmmmm..baked chicken is the 1st meal I remember my grandmother cooking for me, thanks for the recipe and the great videos, I'll try it tomorrow and let you know the results
wv · 09/13/2010
This was phenomenally good. I don't know if it was the recipe, or maybe the chicken from here is just that much more flavorful, but this was really tasty. I served it with oven roasted potatoes and fresh tomatoes from the garden.
wv · 09/13/2010
Oh! I forgot to say that I skipped the butter and just used all coconut oil, and I was out of celery, so that was omitted as well. :-)
I specifically bought chickens from here after seeing this recipe online... I definitely wasn't disappointed!
Sue · 10/17/2010
Made this last night, it came out awesome, so moist, gravy was exceptional too. Definitely a keeper!
Melissa · 12/30/2010
i bought some coconut oil after hearing about the health benefits. this is the first recipe we've tried using the oil. the chicken was very moist, and we didn't baste it during the process. it didn't really taste of coconut, even though the amount used seemed generous. we would definitely eat this again.
Mary · 01/15/2012
Made this today with chicken raised on local organic farm. It was awesome! We had to hurry and put the leftover away, or eat way too much! Thanks for the recipe and of course the delicious coconut oil. I use it for everything!
Donna P. · 05/04/2012
Before butter and fats became dirty words, I learned a trick to put the butter and oil underneath the skin. Just loosen the skin with your hand and slip in the butter and spices. I have only used butter in the past, but will try it with my coconut oil.
Laura · 07/05/2012
Followed the recipe exactly and it was by far the most beautiful and most tasty chicken we have ever made. Also, my first successful gravy that didn't taste like corn starch or water! Delicious! Thank you.
Amy · 12/12/2012
We've tried this recipe twice now, and we all love it. The chicken is so flavorful and juicy.
Andrea · 06/15/2013
I cook a lot and I am amazed at how delightful this chicken is. I could eat the whole thing in one setting it is soooooo good! I added cauliflower to the roasting pan for the last 20 min. I used one head of cauliflower cut up into medium to me-small pieces. I first sprinkled a little olive oil on them. I mixed in a cup about one 2-3 teaspoons of curry, 1 teaspoon of coriander and about 3/4 teaspoon of cinnamon.mixed that together and sprinkled on cauliflower, mixed it up with a spoon and then put it with chicken in roasting pan. Wow-was it good !Didn't make gravy, but poured pan juice on chicken and let cauliflower pieces soak up some as well. 10++++
I'm allergic to almonds but not pecans. Can you grind them and use them the same way?
Also, can you use egg replacer in the recipe. I'm allergic to them, also.
Tracy SL · 03/28/2012
I am excited to try this recipe, I thought pie crust was gone forever. :))
Angie · 03/28/2012
Omigosh this looks fabulous! I will have to try it soon when I get more coconut flour.
Melisa · 04/07/2012
Love this recipe! I have an allergy to honey so I swapped it for brown rice syrup. I can't wait to share this pie with my family tomorrow for Easter....thanks!
Anne · 05/03/2012
Would you bake this a short time before filling if you're using it as a cheesecake crust?
Lisa · 06/17/2012
I made this for Father's Day today. We had 10 people, so I doubled it to make 2 pies. I was not sure it would be liked as these are people who regularly eat processed, high sugar desserts. It was truly delicious, and every single person complemented the crust specifically--all of them want me to make these pies again. I filled the crust with mixed berries and added a crumble topping. This is my new "go to" crust. Thank you!!
Dana · 07/26/2012
Could you roll this out and cut into squares to make "graham" crackers? I made an attempt the other day by making my own recipe up and it did not turn out so well.
Shirl I · 03/10/2013
This recipe is GREAT! Tastes very close to graham cracker for me. Because of allergies I used cashews instead of almonds...ground in a food process. Instead of the egg I used 1 T. of chia seeds soaked in water to make about 1/3 c. and used that for my binder.
Shirl I · 03/10/2013
apologies for mistake in earlier recipe substitutions: for chia seeds I soak 1 T. of chia seeds in 1 c. of water. When they have thickened I use 1/4 cup as a replacement for the egg. Eat the rest. :) I was making this again this morning and realized my mistake. Thanks so much for your Labor of Love in giving us all these recipes!
Rita · 06/14/2013
Leslie, you can buy pecan meal. I got mine through my Wholeshare buying club so can't remember the brand. It was much cheaper than pecan halves and also a bit drier. Look for it. Egg re placer usually works well for me in dry product like a crust, but haven't tested it w/this particular recipe.
These biscuits turned out great. I didn't have any brown rice flour so I substituted sorghum flour and they were wonderful.
My husband who doesn't usually like any gluten free breads just scarfed them up!!!
Vinessa · 02/19/2011
These biscuits were delicious! I use a gluten free flour mix that I made using brown rice flour, potato starch, and tapioca flour, and used 1 1/2 cups of my flour mixture in place of the brown rice, cornstarch, tapioca mix, and they turned out fantastic! My husband and children are very grateful to eat biscuits again. Thank you so much!
Jeanne · 07/22/2011
These look delicious... I can't wait to try them. Would it be possible to substitute coconut milk for the regular milk? I can't have dairy. Thanks!
Sarah:) · 07/22/2011
Jeanne: Coconut milk will work great here! Let me know how you like them.
linds · 09/10/2011
I added a little extra sugar and one vanilla bean. To DIE for. the ultimate shortbread for this strawberry season!!!
Anne · 12/31/2011
I substituted quinoa flour for the brown rice flour. Ground it up in the blender,so it was probably a bit more on the coarse side. They came out wonderfully soft, light, and tasty. I think I will put the dry ingredients together in ziplock bags so I can just mix them up on weekend mornings.Absolutely delicious.
Christine · 02/25/2012
Has anyone tried alternatives to dairy? I can do hemp, soy, or coconut milk...no almond or rice(due to safflower oil in it). Thanks!
Sarah · 11/05/2012
Hi, I want to make these for my family, but my son is allergic to eggs, will this recipe still work if I substitute the egg for a flax egg replacer (ground flax boiled in water)?
Sarah · 11/08/2012
Other Sarah: Yes, that should work. Hope you like them!
Sarah · 11/12/2012
Thank you Sarah - these turned out so good, my 3 boys love them & the flax re-placer works perfect :)
Nancy · 05/30/2013
Do you have to use the xanthan gum? Is there something else that could be substituted? Thanks!
Betty · 06/14/2013
Is there a substitute that I could use to replace xynathan gum...forgot to check to see how that was spelled..sorry about that...but I do not want to use any corn products as well as wheat in my recipes. Trying to stay grain free...so do I have to have that or can I just substitute something else or leave it out entirely. Thank you. My husband is on a gluten free diet, sugar free, & low carb diet ...he has been diagnosed with some cancer cells & we want to do all we can to fight it naturally. He loves his breads & that is the biggest thing for him to change in his diet right now. looking for ways to make delicious breads w/o using the above mentioned products. Thank you for any help you can give.
Do you have to keep them in frig until eaten ? For a party can they be set out or will they get gooey?
Eva-Stina · 03/31/2010
If you temper the chocolate (google it, it can easily be done if you have a thermometer) it can be set out without being gooey, otherwise I suggest you keep them in the fridge as long as possible.
Julia · 03/31/2010
I can't wait to make these! So easy, but I can already taste their deliciousness in my mouth!
hajar · 04/01/2010
looks extremely delicious.. cant wait to make 'em!!
Sarah · 04/01/2010
Thanks everyone! :)
About the cookies getting gooey, they will get soft and gooey-ish if at room temperature. There's no chocolate to temper here (the only "chocolate" is the cocoa) so I would just freeze these until hard and then leave them out. That way they'll last longer at room temp.
kelly · 04/01/2010
Thank you! I am so happy to see a healthy version of this.These were always a favorite with us and we haven't had them in many years for the obvious reasons. Making your healthy recipe tonight :)
Deborah · 04/07/2010
These are absolutely delicious. I used shredded coconut (because I don't have the flakes). I had to grind my almonds in my Vita Mix, and it didn't exactly turn to flour. It was more of a "meal" consistency. It was beginning to look like it might go from "meal" to "almond butter," so I stopped it and used it the way it was. I think it just might be better this way!!! YUMMY!!! I think next time I'll try using Agave instead of maple syrup.
Teresa · 04/09/2010
We used 1/2C maple syrup & 1/2C honey - great tasting cookies!
Marisa · 04/09/2010
I used 1/2 c. of maple syrup and 2/3 c. of the coconut oil. Put them into the fridge to get solid and store them in there. My kids think these are candy. So delicious!!
Amy · 04/12/2010
This a very good recipe! I can't have grains and really need to stay away from refined sugars so this was perfect. The only change I made was using 3/4 c. maple syrup instead of 1 c.
Tammy · 04/16/2010
whoo hoo!!!!! these remind me of almond joy candy bars!!! LUV UM!!!! i used 2/3 cup coconut oil ... 1/4 c honey and 1/4 c maple syrup. sooooooooooo easy... i did both shredded and flaked coconut.. they both work well. if you use shredded, you use more (by weight). You are still using 3 cups, but it weighs more. (i try to measure my ingredients by weight.)
Michelle · 05/18/2010
Has anyone tried this w/ sugar free maple syrup? I would love to try this, but I'm off ALL sugar for a while.
Jill · 08/06/2010
Has anyone adapted this recipe using stevia? I need to go sugar-free. Thanks!
Jill in PA
Sarah · 08/06/2010
Jill: Stevia won't work. The recipe needs the syrup.
Virginia · 05/18/2011
These are incredibly delicious - my favorite cookie now. I just made a batch using twice the oil (by accident) - 1/2 coconut oil, 1/2 grass-fed butter, because I love butter in my sweets. Also subbed 1/3 cup honey for the 1 cup maple syrup, though I've loved them with maple syrup, too (I usually use much less sweetener, though).
I've also subbed coconut flour for almond flour, though today I used ground up soaked/dehydrated almonds. Fantastic!
Rachael · 10/29/2011
Very delicious!!! I increased the coconut to 4c, the almond flour to 1c, added 1/2 cup melted chocolate chips and 1/2 tsp of cinnamon. Next time I will only use 1/4 c of the maple syrup, as I think that the 1/2 cup I used was still too much. I plan on taking these to a party tonight so if they start to get melty, I will eliminate the syrup altogether, as I feel that the cocounut oil is enough to reconstitute the cocoa powder, and I used sweetened coconut flakes.
Roger · 02/04/2012
I have been making these for months, but a low-sugar variation, using dextrose (low glycemic index), no maple syrup, add honey, and extra expeller pressed coconut oil. We use the expeller pressed oil for this recipe, or else the coconut oil/flavor overpowers the cocoa. Yes, this uses double the oil of the original recipe.
I make the following TRIPLE batch weekly for the family (two large trays, freeze and store in fridge.)
9 cups coconut flakes
2 1/4 cup almond flour
2 1/4 cup cocoa
1 1/4 cup dextrose
1 1/2 tsp salt
2 cups expeller pressed coconut oil
3/4 cup raw honey
3 tblsp vanilla
Thoroughly mix first 5 ingredients (I actually sift the cocoa/dextrose/salt to make it mix better.)
Melt the oil/honey/vanilla together over very low heat until just melted. Add liquid to dry, mixing thoroughly.
For cleaning ease, we put parchment paper on two large trays, use a cookie scoop (1 1/2") and flatten the macaroons out a little to make easier eating. Makes about 80 (40/tray). Allow to freeze on tray, and then transfer to container and store in freezer until ready to eat; these are not too hard to eat directly from the freezer.
This is low glycemic using the dextrose & small amount of honey, and a great way to get your daily dose of coconut! And cocoa!
Patti · 03/16/2012
I don't see how it's possible to temper the chocolate in this recipe. This is made with cocoa powder and everything I've read about tempering chocolate involves starting with a pound block of chocolate.
Sarah:) · 03/17/2012
Yeah, you really can't. Tempering involves actual chocolate. This is really a no-brainier recipe. You throw everything together and mix.
Connie · 06/01/2012
We loved these! Can't wait to make them again
Meaghan · 06/21/2012
Sounds yummy, but I have a tree nut allergy. :(
Any suggestions for a substitute for the almond flour?
Carine · 06/21/2012
what would be the ratio of maple syrup to raw honey, if I wanted to replace the syrup?
Kim · 06/22/2012
Yum! Modified by using 1/3 c. coconut oil, 1/3 c. maple syrup, 1/3 c. coconut creamer. Combined these liquids in a saucepan with the cocoa powder and salt. Brought to a boil and boiled for one minute stirring constantly (may separate some). Poured over dry ingredients and mixed. After the macaroons are formed and cool down, they stand up quite well at room temperature. Could play around with removing the maple syrup and replace with stevia and some additional fluid
Kim · 06/23/2012
For the nut allergy - how about replacing the almond flour with coconut flour?
Nancy · 06/24/2012
Needed gluten free, low glycemic, and no chocolate. Used a little more non-refined extra virgin coconut oil than called for and a little less maple syrup. If you need low glycemic important to use REAL maple syrup (expensive). My husband cannot have chocolate, so used carob powder in lieu of cocoa powder. Used one cup flaked and one cup shredded coconut, and one cup gluten free oats. Excellent!
Julie · 06/25/2012
These are excellent!! I love sweets, but opted to go with half the maple syrup and was glad I did. I also used Trader Joe's almond meal instead of almond flour, just because that's what I had. Everything else I did as directed. They were perfectly sweet enough that way and the smaller amount of syrup didn't seem to mess it up at all. Very forgiving recipe. I might actually add a touch more almond meal next time in hopes they stay firmed up better between my melt-inducing fingers. They do need to stay in the fridge, so not a great 'serving' item; more of a keep 'em to yourself item! ;) They're wonderful!
Cynthia · 06/25/2012
WOW! This is a MUCH SIMPLER recipe than the one I usually use ... baking for a 3-day retreat this weekend; I'll bet they go over BIG!
Farm fresh and active · 07/13/2012
Just made these for a BBQ! They were a huge hit! Thanks for posting this.
Rachel · 08/02/2012
This is one of my favorite raw deserts. Only thing I do different is roll them in fine coconut into balls which gives them an amazing taste and makes them easier to store and bring places. Also I mix in the fine coconut instead of using the bigger pieces depending on my mood. Tastes way better then the baked macaroons considering I'm not a huge fan of the normal kind. Thank you for this recipe!
Sondra · 09/29/2012
Love these, make them all the time! I like to add Cinnamon and or Cayenne to mine....
Brandee · 12/10/2012
Oh my goodness! MY NEW FAVORITE THING!!!!! I'm kind of thinking I might add some chopped pecans to my next batch! So YUMMY!
Tenille · 12/29/2012
how about usen regular flour, can that be done???
Anne O · 01/12/2013
These were amazing! I keep them stored in the fridge and are delish cold. Thank you for sharing!
Belkis · 06/14/2013
So easy to make yet tasty and no quilt cause the ingredients are clean!!
Going to try these, maybe tonight. I will substitute agave for the honey and probably reduce the sugar and replace with xylitol.
philis · 06/29/2010
What is the benefit of adding the coconut flour to this recipe. To change the texture from being too soft?
I have tried to mix the coconut flour with almond flour but have not been pleased with the taste results so far.
Almond flour is so much tastier.
I would like to be able to make a crisp cookie somehow. Any ideas on this using these low carb/gluten free flours?
Nancy · 11/09/2010
I just made these cookies. They are super yummy. I used granulated palm sugar in place of the sugar.
Sarah:) · 11/10/2010
Nancy: I'd prefer stay away from palm/coconut sugar as it is a non sustainable product. Glad you liked the recipe though. :)
amanecer · 05/20/2011
The taste of these cookies was very rich and spectacular. But next time I will add more coconut flour and almond meal because the consistency wasn`t thick enough, in my opinion, and they spread too much in the oven.
Ruby · 05/20/2011
I am curious, how is it that coconut sugar is "not sustainable," but coconut flour is?
Sarah:) · 05/20/2011
Ruby: You can read about coconut sugar here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm The article explains it very well.
Ruby · 05/20/2011
Thank you, Sarah. Just read your link.
Kristy · 06/15/2013
I had to tweak these out of the gate but they ended working well. I'm on a Candida Diet which means no sugar of any kind. So I add 2 extra large eggs (instead of 1), decreased the coconut oil to 1/3 cup, omitted the carob chips, honey and sugar. I rolled them in a ball and then flattened them. Baked at 350 degrees for 9 minutes. Wonderful! They kind of crumble and of course not sweet at all, but I think they are wonderful. They look like a cookie!
I can't use baking powder. Can I just leave it out? Looks yummy!
Sue · 05/26/2011
Sounds and looks yummy, but what is blanched almond flour?
Mandy · 05/27/2011
Carol - the recipe is very forgiving, I'd try it without baking powder.
Sue - blanched almond flour is made from finely ground almonds - in some places it's just called ground almonds!
Karen · 05/30/2011
Carol, here are some suggestions for replacing baking powder in anything:
one teaspoon baking powder is replaced by--
1/3 tsp. baking soda + 1/2 tsp. any acid (lemon or lime juice, powdered vitamin C/ascorbic acid, cream of tartar)
Greg · 05/31/2011
If starch in the baking powder is the problem, you can make your own starch-free baking power by mixing 2 tsp Cream of Tartar with 1 tsp Baking Soda, which is equal to 1 Tbsp baking powder. This is a single-acting baking power, so give it a few minutes to work after you add it to the batter.
carol · 06/01/2011
I am on the GAPS diet and can't use anything like baking powder, soda, or tartar. I usually separate eggs and add beaten whites at the end, but don't know how that would work here.
Karen · 06/03/2011
Carol, separating the egg sounds like a great idea. If you try it, let us know how it turns out.
Linda · 06/06/2011
Made this for my husband's burger the other night and he said it was really good. Thank you for a great recipe that's quick, easy and practical! :)
Christine · 08/05/2011
This was a great recipe. I followed the recipe exactly. I could have ate the bun all by itself it was that good.
Miwa · 08/24/2011
Can this recipe be done with out almond flour? Say another tbs of coconut flour?
Greg · 08/24/2011
Yes, it can be done with all coconut flour by substituting 1/2 Tbsp cocount flour for the almond flour. This recipe also works well in the microwave: put the batter into a 4-inch greased, glass dessert bowl and microvave on high for about 95 seconds. After it's cooked, slice and toast it. It works great!
Robin · 09/13/2011
I made this and it turned out more like a pancake. I followed it exactly except I did let the dough sit for a bit. Would this have affected how it came out? How do you get it to look like a real bun?
Sarah:) · 09/13/2011
Robin: Try adding more coconut flour next time if need be.
Greg M · 09/25/2011
How runny is the batter supposed to be? Mine came out pretty stiff and wouldn't "pool" but would make an impressive hill. Can you add a picture of how runny it is when you mix / "pool" it onto the parchment paper?
Julie · 09/30/2011
I made this tonight with just coconut flour. Super yummy! I did have impressive hill also but I flattened them and they puffed up a little when baking.
mary · 11/08/2011
is coconut flour gluten and fructose free? I can't eat either one.
Sarah:) · 11/08/2011
Mary: Yes it is.
Marie · 01/27/2012
I made this tonight and it was really delicious! It was easy and quick to make. I then experienced gastro upset for 3-4 hours... can/does coconut flour typically do this? I have been using vco and coconut cream concentrate for a few months now, but this was the first time I used coconut flour.
Michelle · 01/27/2012
Are you allergic to eggs? I haven't tried it yet but have made other things with almond flour and a lot of eggs for the amount of flour and have been affected by the eggs. Can't do cooked eggs when the amount is a high part of the end product. No problem with raw eggs but cooked changes the protein.
Marie · 01/28/2012
Michelle, No, problem with eggs... I eat them regularly... usually cooked.
joanna · 01/31/2012
I'm trying to make this now for supper but all I have is a runny mess - like pancake batter. I've added more coconut flour so will wait longer to see if it thickens. Could it be because I made my own coconut flour (ground it in coffee grinder)?
Julie P · 01/31/2012
I made these tonight to accompany some bbq pulled pork and they were great! Best grain free bread I have tried so far. My only issue, is it was a little bit too sweet for my taste. Any ideas on how to make less coconutty/sweet tasting? Maybe I should try butter instead of virgin coconut oil?
Sarah:) · 02/01/2012
Joanna: Did you just blend dried coconut? That's not real coconut flour (it would actually be more similar to Coconut Cream Concentrate) and that would be the reason why your batter isn't thickening.
Julie: Butter will definitely cut back on the coconutty taste.
Jerri · 02/02/2012
I've been off bread for about 6 months now because I have a yeast intolerance and can't have anything with yeast. Is nutritional yeast different than bakers yeast?
MilliannJ · 02/02/2012
LOVE this recipe! My oven is currently caput so I have used the microwave version & it is so quick. I have added mexican spices & used as a cornbread sopping up the "gravey" of some mexican chicken & it was awesome :) Shared on my facebook page I loved it so much & really good for you if your diabetic, gluten intolerent, low carbing or just eating healthy!
terry · 02/03/2012
This recipe looks so enticing. I am allergic to almost everything, including eggs. How do I substitute the eggs?
Scott · 02/11/2012
Made this last night, was FANTASTIC! Really simple, quick, and I got to eat a burger the pre-primal way! Wont eat these often, but they will be added to the rotation! Thanks for the great recipe!
Sarah:) · 02/11/2012
terry: Try experimenting with chia or flax eggs. Do a quick search on a search engine to see how it's done.
Sally · 03/22/2012
I am allergic to eggs and egg substitute just does not provide the same cohesion in baked goods that eggs do.
I have begun to use unflavored gelatin instead and am very pleased with the results. I use about 1 teaspoon unflavored gelatin for 1 egg. (This is approximate as I seldom measure things.)
The gelatin must be dissolved in hot or warm water first but I just use that as part of my liquid ingredient.
Vero · 08/08/2012
Thank you for the recipe and all the suggestions! I made mine only with coconut flour and in the microwave, as Greg suggested, and added some spices. It was a little dry but very tasty.
Dana · 08/08/2012
Oh my God. Sarah, I don't know HOW you do it. So many people with SO many issues wanting to sub this for that and change this to counteract that. And then you have the people who can't even do their own research (ie. is coconut flour gluten-free and fructose free). If one would simply use their eyes and READ for themselves, they could come to their own conclusion. It's pretty clear just by the titles of SO many recipes on the recipe page. Again, I just don't know how you don't run in the opposite direction with everyone pulling you in 50 dif. directions for such simple recipes. I guess that's why YOU'RE doing this and I'm not. Oh veeey. Well, I tip my hat to you!
Sarah:) · 08/09/2012
Oh my, this made me smile. ^
Dana · 08/09/2012
(lol) I'm so glad. Well, that was just my initial reaction (sorry about that!). I honestly felt my head spinning while reading everyone's comments. Still trying to figure out how you not only stay sane, but how you respond so politely ALL the time! You ARE a trooper and you deserve an award or something. :) ...and just so you know, I truly appreciate ALL the info and work put into this site (as I'm sure so many others do as well).
Sally · 08/09/2012
For those of us with severe food allergies, questions are an excellent way to avoid anaphylaxis, which is no fun I can tell you.
Could people be more attentive and do their own research? Yes. But perhaps they're not all as bright as you are.
However, my comment about the unflavored gelatin was intended to help those who can't eat eggs but would like to try the recipe. I have cooked for 50 years but just within the past year started using it as a very satisfactory egg replacement although I have been unable to eat eggs for 15 years.
Jerry · 12/20/2012
I did not have almond flour so I used 1 1/2 tablespoons of coconut flour, olive oil as some one suggested in previous comments. The volume was less and was thicker. I shaped it on the cookie sheet and made two delicious biscuits. Thank you very much111
Marcia · 01/08/2013
I am grateful for this site. I am following the GAPS diet and am learning so much. Thank you Sarah for being so kind and helping those of us that need the extra advice. We are going to try them tonight with our sloppy joe's. My daughter loves Coconut Flour and Almond flour. May God bless you in this New Year.
Michelle · 02/04/2013
Made this tonight. Was simple and so good! It did come out runny for me too and I think its because I can't use coconut flour which really uses a lot of moisture. I think next time I will use a medium egg to see what happens, thanks for a great recipe!!
Michelle · 02/19/2013
Being single and camping a lot I really need to recipe!! Burgers on the grill? Yum! I have a Coleman oven that I use so this is so perfect for that. In my other comment I mentioned I can't have coconut flour so I use 2 tablespoons of almond instead but even one medium egg is too much and leaves it runny. So I use half a medium egg now and it comes out so good!! Thanks for the recipe. :)
carmen w · 03/05/2013
if i want to use just coconut flour - does that mean using 1 1/2 tblps coconut flour
Jennifer · 03/20/2013
I was planning on using my own coconut flour from my Vitamix.
Why will that not work for coconut flour? What is the difference between that and the pricey stuff from the store?
Sarah:) · 03/21/2013
Not all coconut flours are created equal. Tropical Traditions' coconut flour, which was used for the majority of the coconut flour recipes here is nothing like the homemade coconut flour. It has a roasted-like scent and color, is much finer, more fiber-like, contains less fat and and will react differently. Grinding coconut flakes into "coconut flour" is really more of a meal (like almond meal), and it'll all vary on what kind of coconut you use.
Lynn · 03/23/2013
Thanks for the recipe. I have been gluten free for about a year and have just got into trying to bake my own breads, buns, etc. I have managed to get a decent burger bun with all purpose GF flours but the carb count is so high I don't eat them very often. I found this one to be even better in taste, easier, and of course must lower in carbs. Thanks again.
Joni · 03/26/2013
I liked this. It does taste kind of eggy. But we all know it will not taste like real bread. But for me I am happy to have something to replace it with. I think if you add herbs or spices that would help in it tasting more like a supper bread etc. I am going to use this for breakfast. Make it the night before and put in the toaster. Man to have bread with my eggs again would be such a treat. I love love love this site and am so glad I found you. thank you for all the work you are doing and allowing recipes so we can find a way to eat something besides just veggies etc.
Rebecca · 05/04/2013
I made one tonight and I loved it. I can't wait for tomato season. Has anyone tried to multiply this recipe? It would be nice to freeze some or make one for hubby and one for myself. Toasting it for breakfast also sounds like a good idea.
Joni · 05/06/2013
I have one I do now with this. I fry up some hamburger with rague sauce and top with mozzarella then top with this bun recipe. I double it and bake at 350 for about 25 min or golden brown on top. It is to die for. I find you can use this like you would a bisquick. Try it.
Joni · 05/07/2013
I forgot to mention with the recipe above that I also add coconut milk until it is like a cake batter. Today I did chicken strips and made a milk gravy with 2 cups coconut milk 2 tab fat, 1 tab butter and the other coconut oil. Salt, onion and garlic powder to taste, 1/4 cup arrowroot. I put all in small pan on stove, med until melted then slowly added arrowroot and milk beating as I went. Add to raw chicken in bottom of square pan then topped with mozzarella and again the double the bun recipe adding enough coconut milk then spread with fingers over top and bake at 350 for around 40 min or until very golden brown. It was soooooo good.
Joni · 05/07/2013
To substitute eggs us 1/4 cup flax with the same in water and let set. This can replace any recipe you have that needs eggs. I have done this for a waffle once and it was great. Just remember you might have a mild flax taste. But it does work and is used as a substitute.
Tom · 05/19/2013
Tried the coconut flour only version substituting 1/2 tblsp coconut flour for the almond flour ( which I did have). Sprinkled some poppy seeds on top and actually cut them in half as opposed to using one full bun per side. Worked out well. The wife loved them.
Marianne · 05/20/2013
I just tried these tonight. I think I have finally found my hamburger buns for the future. I like that you can make only one or double or triple the recipe to make some extra. I used an egg white instead of a whole egg just to give a little fluffier texture. I am going to try to make a hot dog roll one day this week to see if that will work. These held together and did not crumble at all.
Marianne · 06/12/2013
Sarah, I want to try these adding some guar gum and yeast just to see what the difference might be but I'm not sure of the measurements. Should I figure maybe 1/2 teaspoon of yeast and 1/2 of guar gum for the recipe?
I just started making my own coconut milk, so the timing for this recipe is perfect! I will be trying it this weekend, thank you!
Terry H. · 06/06/2011
My husband's nutritionist just switched us from cow's milk to coconut milk! Good thing I'm already a customer. I will try this recipe soon for both the coconut milk and the macaroons to use up the leftover pulp.
Thank you for being here for us. Terry.
Amy · 09/13/2011
These did not turn out at all. Way too wet and didn't hold together. Didn't even bake after 10 more minutes. I think I'll save mine for pancakes.
Sarah:) · 09/13/2011
Amy: The coconut probably wasn't very dry. The pulp should be dry and compact after the last press.
Rachael · 10/11/2011
Can you suggest a good replacement for the egg whites? I'd like to make these (or something as close as possible) for my son with egg allergy. Thanks in advance for any help you can offer before I start experimenting ;)
Nalla · 12/06/2011
I didn't like this recipe at all. The texture is nothing like a macaroon. I dried the pulp as instructed for 3hrs which is just too much bother. They are entirely too fluffy and not coconutty enough. I'm going to try this one instead http://www.freecoconutrecipes.com/recipe_CoconutMacaroons.htm which calls for one whole egg for the same amt. of shredded coconut.
Marianne · 06/12/2013
Do you have to use Cream of Tartar? What is the purpose? Just curious....
If you have a strong blender (vitamix) can you omit the straining?
Sarah · 08/03/2009
No! *bellows* I have a vitamix and no matter how strong the blender you still must strain the milk. If you don't you'll end up with a bunch of glop. :)
Miss Rachel · 10/23/2009
I'll be making some of this and putting it in the freezer in ice trays to use for fruit smoothies. I'm not a big coconut fan, but this could be added to anything... :) just about.
Jane · 11/16/2009
Why not just add coconut concentrate with a little water to substitute the dried flaked coconut and eleminate the straining altogether? Would that work?
Sarah · 11/16/2009
You can mix about 1 teaspoon of CCC to 6-8 oz of water to make coconut cream milk. This can be a substitute for coconut milk but it's not the same (gritty because of the fiber). If you want to do that just mix the two ingredients together. That's all there is to it. If you want a true coconut milk though you have to follow the above recipe exactly. Sorry, but it can't be changed.
cookeaze · 12/13/2009
This looks fantastic and sounds wonderful. I can't wait to try it soon. Although I am a relatively new reader, and not such a good cook, I enjoy this site very much. Thank you for the recipe.
Simi · 12/14/2009
Thanks for the detailed explanation. I wouldn't know what to do with a fresh coconut! The coconut milk in the video looks really creamy and delicious.
Miss Bev · 01/03/2010
Instead of making homemade coconut milk, could I use the coconut milk I've found at the health food store that is unsweetened and packaged like reg milk?
Teri · 02/02/2010
I made this with a fresh coconut and it was really, really good. My kids loved it too. I also made it with the dried cocount and it was very good but fresh, even better and I got 1 quart of milk from 1 cocount.
marisa · 02/17/2010
does this make the equivalent of full fat canned coconut milk? I am trying to make "ice cream" and can't eat guar gum, which is in all canned coconut milk.
Sarah · 02/18/2010
Marisa: Yes, it does.
Barbie · 02/25/2010
Can you use CCC to replace milk for a baby? My grand daughter is allergic to milk and I'm worried about her drinking nothing but soy milk. Any ideas of how I can use CCC as a baby formula?
Sheri · 03/25/2010
Can you use 7/8 cup coconut flakes rather than shredded coconut?
Sarah · 03/25/2010
The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they're finer like the shredded or double the amount of coconut, at least. I'm really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you.
Ruth Ann · 06/02/2010
Can you do one blending with the coconut and water? I have a Vitamix and have never blended the pulp again. However, I blend it for 2 minutes on full high. The pulp is like flour. I dry it and use it in my granola. Why blend it twice?
Sarah · 06/03/2010
You blend it twice to extract all the milk so that you have a "regular" coconut milk. The first blending and straining is more like the "cream of coconut" sold in stores. The second time you blend and squeeze gives you the regular coconut milk.
Jackie · 06/15/2010
Can you make this ahead of time and store in fridge, if so, how long will it keep? A week?
Ernestine · 07/15/2010
I tried this recipe, and it is the bomb...I buy dried coconut, from the bulk section of my grocery store, and following this recipes, have creamy coconut milk for days...I use my blender: no additives, no sugar; I strain it. I usually make enough for three days at a time, and freeze the pulp..if anyone knows any recipes, besides coconut shrimp, to use the pulp with, I would appreciate it. This is a good version, though for coconut mild...
Taza · 07/19/2010
i understand that using CCC produces a grittier end result; is this also true if using coconut flour?
just curious! thanks!
Sarah · 07/19/2010
Er, coconut flour would be even worse. It's basically pure fiber. The fat and water content that makes the CCC creamy has been totally removed from the coconut flour. Therefore it won't even give you a milk. Just stick with making it as the recipe says or the CCC milk if you're in a pinch for time. :)
Taza · 07/20/2010
had a feeling this was the case. thanks so much for answering!
Renita · 07/21/2010
I have been making coconut milk since I first saw the video which has been about 2 mo. and I just love it. Love it on cereal no more milk after taste. I am going to make a Chia Tapicoa pudding today with it and see how that is. My question is: Is there anything I can use the pulp for after I am finished making the milk?
I am looking forward to watching & trying your other videos and recepies.
Sarah · 07/21/2010
Glad you like the recipe Renita!
If you have dogs, cats, horses, etc., any pet that will eat coconut, give it to them or make pet treats by mixing the coconut with a bit of coconut oil and shaping freezing until hard. You can also use it for granola, cookie add-ins, and things like that. Do some experimenting.
Ev · 08/14/2010
I'm no expert, but it looks as if the pulp left is similar to coconut flour. I won't try using it by itself like coconut flour, but why not use it as an additive in breads, cereals and such?
Steph · 08/22/2010
Thank you for this recipe. When I've tried making coconut milk from dry shredded coconut, the oil in the milk solidifies as soon as I put it into the refrigerator. I guess I can reheat it with use, but would it go bad if I just left it out at room temp?
Sarah · 08/23/2010
Steph: Yes, the coconut milk will go bad fast if left at room temperature since it contains no preservatives. Even in the refrigerator I don't recommend keeping it for longer then 2 days.
Nadya · 08/31/2010
I've been making coconut milk kefir (using kefir culture) for about 7 months & love it! I've been using canned coconut milk - & did try making it with coconut flour - this looks like a great option! Kefir cultures in ~ 24 hours at room temperature, & is higher in probiotics than yogurt - & is yummy besides! I'll have to experiement :)
Toni · 09/09/2010
Nadya, coconut milk kefir sounds wonderful. Do you have a source for kefir cultures and directions?
nourishthespirit · 09/21/2010
I'd love to make it with kefir also. Have yet to make any coconut milk, does a nut milk bag work as well as cheesecloth? And what are the nutritional benefits to this milk? I understand it's super fatty. thanks! love this site
Sam · 09/29/2010
This is a good recipe, but I use less water, because I think the coconut milk is a bit runny. I basically just use 1 cup of shredded raw coconut to 1 cup of warm water (not over 110 degrees, to preserve the enzymes). I only process it once. Turns out pretty well too.
Alison · 10/02/2010
I love the coconut milk coffee creamer that you can buy prepackaged at the store, but I can't seem to get the sweetness right when I try to make it from scratch with coconut milk like this. Any suggestions for proportions? Thanks!
Eve · 10/05/2010
Is there such thing as a coconut milk pressing gadget that can be used to avoid hot fingers when pressing the milk out of the hot shredded coconut? I make one quart of coconut milk per day, so I'm not looking for anything large or expensive.
Thia · 10/10/2010
Ernestine: Make macaroons! There is a recipe on this site for them, calling for shredded coconut-- I use the pulp left over from milk making. Works great!
Renita · 10/10/2010
Eve, I saw your question and what I do is use a potato ricer, it's not perfect but works pretty good. It can be a little messier because of all the changing you have to do because of the amount you can put into it, but sure beats burning the hands.
It would be nice if someone would come up with a press of some sort better then the potato ricer to do the squeezing with.
Laura · 10/17/2010
If 1 gallon of shredded coconut weighs 3.5 pounds, then 1 cup of shredded coconut weighs 3.5 oz, and 7/8 cup weighs approximately 3 oz.
If 1 gallon of coconut flakes or chips weighs 2 pounds, then 1 cup of flakes or chips weighs 2 oz, and 7/8 cup weighs approximately 1.75 oz.
To make this recipe with coconut flakes or coconut chips, either measure 3 oz with a kithcen scale, or measure out 1.5 cups.
Kim · 12/18/2010
I love the coconut cream concentrate! I found the preperation for it messy and hard on my hands. The heavier stuff was packed on the bottom and was hard to mix in.
I put the jar upside down in my dehydrator (any warm place would do) until melted. When you turn the jar over and open it you can more easily stir it all together
Kim · 12/18/2010
I had the best curry the other day and decided that if I could make it myself I could get more vegetables in us. I made my own coconut milk and made a pretty yummy version of curry.
My curry loving man even said it's a keeper
Ernestine · 12/22/2010
First, let me say...I love the homemade coconut recipe...second, if I drink about a cup in the morning and a cup in the evening...I do not have hot flashes at night...for real...coconut is good to "help" regulate the thyroid...the only thing I am stumped about, is what to do with all the used coconut pulp, besides making coconut bars...I have a lot in my freezer...any ideas?
Sarah:) · 12/22/2010
Ernestine: Try using it as you would normally (baked goods, granola, etc.). It's also a great treat for pets (dogs, cats, horses, so on).
Georgell · 01/18/2011
I was thrilled to find this site and know others are making homemade coconut milk. I use it to make kefir with Body Ecology Kefir starter and it's delicious! And it produces an inch of delicious cultured cream at the top! My question is, can anyone tell me what the nutrient value of the pulp is? I dry it in the oven as the kefir is culturing at 75 degrees. Is it primarily carbohydrate? Is there any nutrition left in it?
Georgianna Kiker · 01/20/2011
I just made (2) batches of the coconut milk and I am so happy with the results. I had been buying a coconut coffee creamer, it was good but had more ingredients than I wanted. I have been a customer for a little while and I couldn't be happier with your products. They are the best. Thank you for all the care you take to produce each item and sharing your recipes. Thank you again for not taking short cuts and providing the best possible coconut products.
Laura · 01/28/2011
The recipe sounds wonderful. Can't wait to try it. I have a question about the cheesecloth. Cheesecloths that I ever used could only be used once as the food particles were too difficult to remove. Do you have a certain kind of cheesecloth that you use that can be reused?
Cheryl · 02/03/2011
@ Ernestine... Can you post that recipe for coconut bars? sounds delicious!! Thanks, Cheryl :)
Georgell · 02/06/2011
I have pressed it through a fine strainer with good results, and i now have a gizmo that looks like a giant garlic press that I picked up at the Goodwill that works great! Cheesecloth sounded like a mess to me.
Tabetha · 02/09/2011
This is a fantastic recipe for those of use who can't tolerate guar gum, which is in practically everything processed. Now I can make Tom Yum Soup!! YAY, Thank you so much!! <3
Elina · 03/11/2011
You said about the pulp: "Try using it as you would normally (baked goods, granola, etc.)"
Could you please elaborate?
I have made the milk twice already and I absolutely love it but I feel bad discarding the pulp as it tastes so good. I want to make some macaroons but they call for certain volume of shredded coconut (e.g., 5 cups or so). The pulp is very "compressed". How does it translate?
Sarah:) · 03/12/2011
Elina: Just fluff and dry the coconut pulp as use as any recipe directs. I don't recommend using it where the coconut is a main ingredient, like macaroons but just experiment with your favorite coconut recipes and see how it turns out. It may work in a macaroon recipe, I'm not sure. The results won't quite be the same though.
Thia · 03/12/2011
I use the pulp after making milk for macaroons, and it works wonderfully! I use this recipe:
Polly · 03/18/2011
This is for Barbie re baby formula. Find a recipe for homemade baby formula and use the coconut milk as a substitute for whole milk. Soy milk & formula is very bad for babies and small children, bringing on early puberty and, in the case of my granddaughter, a diaper rash that ate off the skin! Recommend a goat milk formula or try the coconut.
Sandy · 04/23/2011
Several people have asked if you have to use cheesecloth to make coconut milk: I use a jelly bag, the same one you use to strain fruit for making jelly. It works great and you can reuse it as many times as you need to. It is even large enough to make a double batch of coconut milk. I got mine at Walmart and you get two to a package for around $5.
Steph · 04/29/2011
Hi!! I have quite a bit of organic coconut shreds on hand, and as a coconut-milk lover (I make mine with canned + water), I would love to make it purely by myself. Just wondering, what would the nutritional stats of this homemade version be?
Brandy · 05/09/2011
I was wondering if I could make coconut milk yogurt with the home made coconut milk. Will it spoil w/in the 24-48 hrs that has been mentioned here? Does the coconut kefir spoil as quickly as well?
Sarah:) · 05/09/2011
Brandy: If the coconut milk is left out at room temperature it will definitely spoil very quickly. In the fridge however, it may last a little longer. We recommend using it up in the first 48 hours though just to be on the safe side. But keep and eye on it and see how it holds up. If it starts to look or smell "off", it's gone bad.
Thia · 05/09/2011
Brandy: I would think you could! I've made yogurt out of home made nutmilk using the same process (using a mixture of various raw nuts & coconut). I imagine it would last as long as any other home made yogurt. Can't say for sure; mine was gone after a few days. :)
gogococo · 05/25/2011
Just made this for the first time and was pleasantly surprised that I ended up with nearly 1/4 cup MORE than the 1 cup yield. Maybe it's because I used a bit more water than 1/2 c. on the 2nd blend, and I used a cloth bag, which I squeezed very hard.
It's probably just like a nut bag, but a lot cheaper (cheesecloth was about $4 so I wanted to try what I already had). It's used as a filter when making Puerto Rican coffee (a friend gave it to me, it is aka "coffee sock" a cone-shaped fabric sewn over metal ring, with wooden handle, found in Spanish-type stores).
Also, I used very hot water that had recently been boiled, but had no trouble squeezing it out because after blending, it had cooled down. Then I used all the pulp in a triple-batch recipe of banana bread, and it tasted great (barely can tell there's any coconut in it) Hope this helps somebody!
susan · 06/06/2011
Hi, gogococo. Could you post your banana bread recipe?
Also, does anyone have an easy method for getting the pulp out of the cheesecloth? I always end up with a huge mess! Maybe the jelly bag is easier to empty/clean. I'll look for one.
gogococo · 06/06/2011
BANANA BREAD RECIPE (with my changes in parenthesis)
Preheat oven to 350 degrees.
1 C. SUGAR (3/4 c. organic brown sugar)
1/2 C. BUTTER (1/3 c. coconut/palm oil blend)
1 TSP SALT (about 1/2 tsp.)
Add 1 C. MASHED BANANA
Add 1 TSP SODA & 1/4 C. BUTTERMILK (coconut milk) ALTERNATELY WITH 1 3/4 C. FLOUR (part flax seed, ground, and add the leftover coconut, and walnuts if desired)
BAKE IN LOAF PAN ABOUT 40 MIN. (I make muffins instead which bake in about 20 min.) They are yummy but my husband detected the coconut texture which he didn't like, but could tolerate. I always double the recipe. Have fun and play with it if you'd like!
Rosie · 07/07/2011
I made a double batch of the coconut milk the other night, and it turned out beautifully! It's too rich for me to drink regularly, but at least I know I will never need to buy canned stuff again to use in my baking!
One question though -- why is it necessary to use hot water? When I blend the water and coconut in my VitaMix, the pulp is steaming hot by the time I stop the blending (to the point where I need to put it all in the fridge for about 15 - 20 minutes to cool down). I don't know how anyone can be squeezing milk at that temp!
Amelia · 07/12/2011
I've just started making my own yogurt (cow milk) . I see someone else has made kefir with this coconut milk. Does anyone have a recipe or tips for me to make yogurt with coconut milk?
Ruth Ann · 07/12/2011
@ Rosie...steaming hot...
I use cool water, and it works fine in my Vitamix. The way this is...you're right, you cannot handle it, too hot.
I also put a few dates, and a pinch of pink sea salt in mine, as well as some pure vanilla powder. Then put it in the fridge. The next day I pour it into the Cuisinart Ice Cream maker and have vanilla coconut icecream...yummy. A frozen banana can be blended into the milk before putting into the ice cream maker and then you have banana vanilla coconut ice cream. So wonderful for summer or with other desserts in winter.
Janet · 07/25/2011
I went to a paint store and bought the bags used for straining paint- the smaller size that is for a gallon paint can is wonderful- fine mesh, no coconut gets through- about $1.99!
Jocie · 08/09/2011
My daughter helped me make this tonight; I am so thankful for the recipe! My 8-month old baby has been very sick and we needed to switch her formula. We usually use the Nourishing Tradtions Raw Milk Formula, but we just lost our raw milk supply. I made her a batch of formula with canned coconut milk, with the raw milk recipe as a guide, which she liked, but of course I'd prefer if she had this nourishing homemade version. I have just one question I was hoping you might be able to help with: the raw milk recipe calls for a base of 2 cups of milk and 1-7/8 cups water, along with several other ingredients. About how much homemade coconut milk would you suggest I use to parallel this, nutritionally?
Fern · 08/11/2011
I was reading through everyone's comments and the one that seemed to be repeated was how to "squeeze" the milk out, without burning yourself. I haven't made coconut milk yet but, I do make soy milk alot and the process of using a bag and squeezing the milk out would be the same. Suggestion: I have a hand held potatoe masher that I use against the bag. Works great for me!
Jocie · 08/11/2011
My daughter found what I figured was the easiest method of squeezing the most milk out without burning her fingers: after she gathers the pulp into a "ball" in the cheesecloth (actually, we use linen/cloth napkins- easy to clean and reuse), she would blow onto the ball, then twist and squeeze. Cooling the outside surface was enough for an effective squeeze, then blow again. Good for lung exercise, too! Anyone have any thoughts on my baby formula question above?
Fern · 08/12/2011
This morning I was thinking about what I had posted yesterday afternoon and I have another suggestion for you if you don't have a potatoe masher to use to squeeze the milk out of your bag or what ever else you put your pulp in. Any thing sturdy that won't bend when you put some pressure to it should do the job. Ex: a stainless steel soup ladle, perhaps even a drinking glass (although that may not be as easy to hold on to since most don't have a handle). Hope this helps! Fern
Linda · 08/17/2011
I put the coconut through my Omega single auger juicer after soaking it in hot water and it works beautifully for extracting the milk.
One word of caution, though. Please make sure your coconut is not rancid. I used some that I had in the cupboard for several months. It did not taste good like the newer coconut that I had and my daughter got sick from it and threw up about 1/2 hour after drinking it. However, the newer coconut tasted so yummy! So much better than the store bought cans I have been using for years. Linda
Maxine · 09/16/2011
I used to make "Barley Formula" for my son when he was little, once I stopped nursing him and he really thrived on that! I made it with goat's milk, but coconut milk would probably be great. I would have to find the recipe, as it was 30 years ago. But I will look and post it if I do find it. The Barley formula was very nutritious and he loved it. He went from being a scrawny, little baby to a happy, healthy one. And I would never use soy, especially for babies! It could mess up their hormonal balance and it does not create viable protein, especially for babies.
I hope this helps and I will look for that formula and post it. Maxine
Kathleen · 11/27/2011
To all those asking about baby formulas: I would first compare nutritional analysis of baby formulas with coconut milk . Just because coconut milk is white and liquid doesn't mean it will provide the nourishment a baby needs. I may be wrong about this -- but it seems like a good thing to check out first before making substitutions. For example, to my knowledge, coconut milk is not a great source of calcium (a mineral found in cow and goat milk). Look into this first.
Christine · 11/29/2011
I would suggest comparing it to the nutrient content of mother's milk (human) rather than cow, goat or any other animal. There is no established human need for dairy products that I know of, and for many it can be harmful. After all, in this case a coconut formula is being used as a substitute for mother's milk, so I would try to more closely replicate that rather than a non-human animal product that is already being used as a substitute. Despite all the advertising by the dairy board that we "need" the calcium from cow's milk, the calcium/magnesium ratio needed by calves is not necessarily what a human baby really needs to keep the electrolytes in balance, or to build healthy human bone. - Just another among many reasons to try to duplicate mother's milk rather than cow's or even goat's.
Shirley · 12/11/2011
Thanks for all the posts everyone. I just found this website as I am looking for a source of coconut milk not canned. So iam really excited to have all this info on making my own.
Shirley · 12/11/2011
Well I made it and it is delicious! Thank you!
victor · 12/22/2011
Can one double or triple the coconut milk receipe?
Wendy · 12/22/2011
Can this be made in a double batch? I realize it doesn't keep very long, but making 1 cup at a time is not enjoyable.
Sarah:) · 12/22/2011
Victor and Wendy: Yes and yes.
Shaina · 02/09/2012
I take the pulp and add about 3 mashed bananas then spread it out on a dehydrator sheet and make "banana flatbread" out of it. Super yummy!
Mary C · 02/27/2012
If you're using this for baby formula, I would think it would be extremely important to make sure the protein content is equivalent to that of human milk. The medium chain triglycerides and lauric acid content of coconut is excellent, but don't shortchange the baby on protein!
valerie · 03/01/2012
I have a group of people who want me to make coconut milk for them through our local online farmer's market. If I can pull this off I could make a little extra money. But I really need this stuff to stay "good" for a bit longer. Will it last 4 or 5 days in the fridg? I see most references say use it within two days. That seems rather fast. I am going to do my own experiments, but want feedback from the group.
If I remove the "cream" will it last longer? I removed the cream to make a "beverage". I made some last night and it was amazing, I just added a generous splash of organic pineapple juice and WOW! I couldn't control myself and gluged down the whole jar full.
Anybody else here have recipes for making coconut milk beverages?
Sarah:) · 03/01/2012
Removing the "cream" will only be a waste, since that's pretty much all your coconut right there, the rest is just barely flavored water.
When you refrigerate this, the denser cream will separate and harden from the water, which is a pain if you're making a large batch. You could add a thickener like the canned variety, which is usually guar gum which will help with that, but as far as how long it will last, 4-5 days would be pushing it. It might not be spoiled yet but it won't be fresh anymore. You could experiment with freezing it, but not having done that myself I have no idea whether the texture would remain the same once defrosted.
Helen · 03/09/2012
I would like more recipes to use up the pulp after making coconut milk.
Kathleen · 03/09/2012
This recipe for coconut milk freezes well. Just give it a good shake when it is thawed. It will still separate once thawed, and not last more than two days at the most. The sooner you use it, the better.
Kathleen · 03/14/2012
Here's a great recipe for using coconut pulp, the stuff left over after making coconut milk.
1 1/2 cups coconut pulp (squeezed dry, but still moist)
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 beaten egg, lightly beaten
2 tablespoons coconut oil
3/4 cup to 1 cup coconut milk (the amount of milk you use will depend on how dry your coconut was squeezed out when you made milk)
Mix all dry ingredients.
Mix all wet ingredients.
Blend wet and dry ingredients together. Do no over-stir. Add more coconut milk if needed to get a pancake batter consistency. Blend just until dry flour is no longer visible.It should drop easily from a spoon.
Heat and oil a griddle. Spoon batter onto griddle, turning when underside is brown and cook other side.
Note: I freeze left-over coconut pulp in zip-lock bags, each bag containing 1 1/2 cups coconut pulp. Take it out of the freezer the night before and let it thaw in the fridge for pancakes the next morning.
Serve with fresh fruit, honey, or agave syrup.
Kathleen · 03/14/2012
I sell coconut milk at our local market. I pour it into 1/2 pint and 1 pint plastic jars, and freeze it immediately. I take it to the market in a cooler with blue ice and sell it frozen, telling the buyers to use it within two days after thawing it. Coconut milk spoils easily, and that is why I sell it frozen. If I sold it just chilled, but not frozen, it would already have lost one day of its two-day freshness window (if made the day before the market).
It will separate -- that is natural, as we don't use a stabilizer. Just tell your customers to give it a good shake before using it. None of my customers objects to its being frozen, and none objects to the separation.
valerie · 03/15/2012
Kathleen, Fantastic suggestion about freezing. I have been thinking I would do that too. But once the coconut milk has seperated out it will not reconsititute no matter how hard I shake it. That part stumped me.
Helen · 03/15/2012
I made a double batch of coconut milk today and experienced using the pulp leftover instead of coconut flour. The bread is delicious! Here is the recipe
6 eggs, from pastured chickens
1/2 cup ofGhee or milted butter
2 tablespoons of honey or coconut crystals. I used the crystals.
1/2 tsp sea salt
1 tsp baking powder
3/4 cup of coconut flour or pulp from a double batch of coconut milk.
Whisk all the ingredients together and pour into well-greased loaf pan and bake for 40min at 350 degree oven. As soon as it is finished baking, turn out onto a rack and let finish cooling.
Mary C · 03/15/2012
Thanks for the pancake recipe, Kathleen. Do you know if it will work without the wheat flour, or if not what will work in its stead?
Helen · 03/21/2012
I use a french coffee press for separating the liquid from the pulp. works like a dream and cleanup is as simple as a rinse!
Mary C · 03/22/2012
That's brilliant, Helen!
Thia · 03/22/2012
I think it's brilliant, too, Helen!! I'm going to give my french press a go, today!
Kathleen · 04/11/2012
I have only made the pancakes with whole wheat flour, but I would guess this would work with other flours, if you didn't mind a different texture. Maybe with oat flour?
Stacy · 04/28/2012
I have a chinois (an extremely fine-meshed sieve) that I use to strain my soup stocks to end up with a very smooth-textured stock. I use a wooden cone with a handle to push any liquid remaining in the solids that have collected in the bottom of the chinois. Does anyone have any thoughts on whether this might work for "squeezing" the coconut milk out of the pulp?
Thia · 04/29/2012
Stacy: I've seen a video where someone used one of those for making coconut milk, so it *will* work. I personally thought it looked like a lot of hassle. But it may be fine, to you, given you are used to using it. :-)
All: I tried the french press method, mentioned above, and found I ended up with far less milk than I normally do. I ended up putting those remains into my nutmilk bag (what I normally use) to get the rest of the milk out.
I've also tried an auger juicer (*not* a centrifigal one) and decided the cleanup wasnt worth it. The end result was the same as a nutmilk bag for quantity, but more cleanup.
I've also tried a potato ricer (not sure right now if that was mentioned above, or on another site) and found that to take strength I do not have.
For me, the nut milk bag works best, hands down. I have not tried the cheesecloth & colander set up, as I already had the nut milk bag. I tried the other methods because I was hopeful for a method that would keep my hands out of the milk, but have decided that mess is less trouble than any of the other methods I've tried. :-)
Stacy · 04/29/2012
Thanks, Thia! I'll be sure to post my opinion on the ease (or not) of using the chinois once I give it a try.
Rachel · 05/07/2012
To make coconut milk I use my vitamix blender to blend up the coconut with water and then I use my masticating juicer to remove the pulp and end up with as much milk as possible. I live near the tropics so I've mostly used fresh coconut but I'm moving so I may try using dried coconut.
Lee · 06/19/2012
I was wondering. The writing above the recipe says refrigerate for up to 23hrs, but can it be frozen for an extended period of time?
Thanks Lee x
Colleen · 07/16/2012
To keep the coconut milk good a little longer, why not try colloidial silver (or even a real silver coin, if you can find one). I read that before refrigeration, people put a silver coin in regular milk to keep it from going bad and colloidial silver is used to kill bacteria in all kinds of situations.
Jaye · 08/13/2012
I'm looking for a better description of "hot" for the water temperature. Hot could be anywhere between 110 and 210 if it is below boiling. Is there a temperature range that works the best in getting maximum extraction while reducing the impact of heat on nutrition (or are the flakes already heated to the point of enzyme destruction through their production?)?
Erika · 10/02/2012
To avoid the hand-burning issue, I just boil all the water I'm going to need for the whole process; then I put the coconut and the first round of boiling water in my blender jar and let it soak for about 1/2 hour until it is warm, but not too hot to touch. Then blend as usual. For the second cycle I use some leftover boiled water, which is still warm.
Melisa · 10/16/2012
Hey - can we make coconut butter out of the leftover pulp?
Sarah · 10/16/2012
No, all the oil and moisture has been stripped so it'll just be a very dry powder.
Kamila · 10/22/2012
@ Laura. I have purchased "nut bag" and I use it with good results. You can squeeze it but I usually just hang it down from my cupboard and let it do it's own thing until it cool enough to be handled and squeezed.
Sheree · 11/08/2012
My question is this: if I use a much smaller amount of hot water and let the shredded dried coconut sit for a few minute and then mix it in my blender/food processor will it become coconut butter? We love the coconut butter but we don't love the price (out of our budget right now) and I have 2 gallon buckets of coconut shreds. I have seen several paleo sites that tell you to put your shredded coconut in the vitamix and let it run by itself for 10-15 min and it makes the coconut butter, albeit not quite as smooth as the TT brand, but when I try I get coconut "powder".
Thia · 11/09/2012
Sheree: Are you using a high-powered blender? You can add a small amount of liquid coconut oil, and keep blending...but do *not* add water, if you want coconut butter.
Cindy · 01/01/2013
I tried the 1 tsp of Coconut Cream to 8 oz of water recipe that TT suggests and it is way too thin. I think it requires much much more coconut cream than that. Also, if you are drinking it hot, say in a coffee drink then it will be totally smooth without any blending at all. Of course, as it cools it will start to get thick. I'm still trying to figure out how much CC to add to water to make a milk.
Doug · 01/03/2013
Just out of curiosity if you don't have cheesecloth can you use a French Press and achieve the same result?
ML · 01/16/2013
This is my recipe for coconut flour brownies. It is made entirely with coconut flour, coconut oil and coconut crystals. The secret to making the brownies light and fluffy is in separating the eggs, beating the egg whites and then folding them into the batter.
If someone can tell me how to substitute the coconut pulp for the flour in this recipe, I'd be thrilled to have it.
Preheat oven to 325 degrees
Place bowl with the egg beater blades and 6 egg whites in the freezer while assembling ingredients.
6 eggs –separated into separate bowls for yolks and whites;
1/3 cup (75g) coconut oil, barely melted to liquid state (it is soft solid at room temperature)
1 cup (160g) coconut crystals
½ teaspoon vanilla
Sifted together to remove lumps:
½ cup coconut flour
½ cup cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
¾ teaspoon baking powder
• Turn on oven to 325 degrees
• Lightly grease 9-in square non-stick baking pan;
• Separate eggs placing yolks into 8 cup glass mixing bowl and whites into 4 cup glass mixing bowl
(I place whites in 4 cup pyrex bowl);
• Place egg whites in freezer with beater blades to cool slightly while making batter.
• Lightly melt 1/3 cup coconut oil in microwave for about 10-20 seconds, set aside to cool;
• Measure out dry ingredients bowl: flour, cocoa, salt, soda, powder, stir with fork
• Pour into sifter and sift together to eliminate lumps;
• Take whites and beater blades out of freezer, beat whites until stiff peaks form;
• Using same beaters, beat egg yolks thoroughly;
• Add vanilla and oil and beat again; add coconut crystals and beat thoroughly;
• Beat in dry ingredients until combined; batter will be thick;
• Fold in egg whites thoroughly; keep folding until batter is thoroughly dispersed through whites; whites will still show through batter;
• Pour into baking pan and bake for 30-35 min until knife has no crumbs but isn’t dry;
• Remove and cool; re-heat and smoother with either more coconut oil or whipped cream or ice cream;
kai · 01/17/2013
My life is so hectic can I freeze the milk? Will it taste good
Lorraine · 01/27/2013
I cook oat groats overnight in my crock pot in store bought coconut milk. Would the nutritional value of using freshly made coconut milk be lost in prolong heat exposure of a crock pot?
Colleen · 02/05/2013
Doesn't the heat destroy the nutrients? Can you use warm water instead?
Laura · 04/03/2013
Just out of curiosity...what is the purpose of using hot/boiling water? I just like to know these kind of things ;)
Joanne · 05/23/2013
For smaller quantities of coconut milk that is needed in some of the recipes; is there anyway I could make coconut milk from the Coconut Concentrate that I purchased from Tropical Traditions? I am a one person home now since my husband of 39 years passed away in March and I am going to continue to cook more healthy as I was learning for the both of us, but will continue for me alone. I just need help (alot) of help.... lol... Thank you, Joanne
Bonnie · 05/24/2013
I don't have a blender. Can I use a food processor?
Sharon C · 06/03/2013
I made this today with organic, unsweetened coconut flakes and it had a very strong aftertaste. I made it 2x just to make sure I was doing it correctly. Even after mixing with caco and stevia we still had the aftertaste. I've never had homemade coconut milk before so I'm not sure if it is "normal" or if it was the coconut I was using. The recipe is easy, though. :)
Marianne · 06/13/2013
Does anyknow if you can make your own Coconut Cream concentrate from the dried flakes????
These are wonderful! Even my 9 year old thought they were yummy. I coated mine in soaked crispy pecans. My daughter thinks they taste like chocolate whipped cream :).
Grandma · 06/03/2013
Why can I not find Tropical Traditions in any grocery store here in Northeastern Pennsylvania?
Coco · 06/11/2013
This brand is only sold in Canada
Marti · 06/13/2013
I made the "Easy Chocolate Truffles" today, and I don't know what I did wrong, but when I went to scoop out the balls, mine was watery in the middle. Not just a little, either.
Any suggestions, PLEASE! I would love to make them the correct way.
This sounds great. But I read that ALL peanut crops are genetically modified, so unless there are non-GMO peanuts, I won't use them. Does anybody know?
Sky · 05/05/2012
I used Tempeh instead of Chicken for an amazing vegan dish! If you don't want to use peanut butter in the sauce other nut butters will work as well, I used half peanut butter and half cashew butter and it was DELICIOUS!!!! My boyfriend went NUTS! He loved it!!
Sky · 05/05/2012
You can use any type of nut butter if you don't want to use peanut butter!
Crystal · 04/22/2013
Can you tell me how many skewers and what size of skewers (6", 8" or 12") this uses for 12 servings?
Marge R · 06/13/2013
Minus the vegetable oil, subbed EVOO; minus the brown sugar, subbed 1 T honey; minus the oyster sauce, subbed 2-3 T coconut aminos, and this is a GREAT marinade. And I'll use cashew/almond butter combos, coconut aminos, and honey, again, for the nut sauce! Fabulous!
You can use strawberries, peaches, apricots, any soft fruit, or you can even use dates, soaked in water. Why not applesauce and some cinnamon. Make sure whatever you use is soft and has lots of flavor!
Carmen · 04/14/2011
What happens with the vanilla bean? Is it crushed or ground? Please explain
Delores · 04/14/2011
Substitute any fruit for the mango - whatever flavor you like - apricots, peaches, etc.
Deb · 04/25/2011
These seems like they'd be a wonderful hostess gift. I am looking forward to trying this. I think I might try peaches instead of mango as that is what i have in the pantry. I wonder if they will make it out of the kitchen? Yum.
Lynn P · 06/13/2013
I'm curious about the vanilla bean also! Is it removed or ground up?