Kokosovo brašno od kokosove pulpe? (Coconut flour from coconut pulp?)

Dobije se oko 20 g kokosovog brašna.

Sastojci: pulpa od kokosovog mleka.

Priprema:

1. Nakon ceđenja kokosovog mleka, pulpa može biti mokra i gusta.

2. Stavite pulpu u gazu ili čistu krpu i pritisnite da izbacite višak tečnosti. 

Ne treba da bude potpuno suva, ali što manje vlage – brže će se sušiti.

3. Sušenje

A) U rerni

Rasporedite pulpu na pleh obložen papirom za pečenje i sušite na 50–60°C (najniža temperatura) oko 4–6 sati, povremeno mešajući. 

Cilj je da pulpa postane potpuno suva i mrvičasta, ali ne sme da pocrni.

B) Na vazduhu

Možete i na vazduhu, u tankom sloju na plehu, nekoliko dana dok potpuno ne osuši (ovo traje duže i zavisi od vlažnosti vazduha).

4. Mlevenje

Kada je pulpa potpuno suva, stavite je u blender ili mlin za kafu i sameljite u fini prah.

5. Usitnjavanje i prosejavanje

Prosejte kroz sito da dobijete ujednačeno brašno. Krupnije komade možete ponovo samleti.

6. Čuvanje 

Stavite u hermetički zatvorenu posudu na hladnom i suvom mestu. Traje nekoliko meseci*.

Napomena:

- Kokosovo brašno je vrlo upijajuće, pa u receptima za pečenje obično treba manje brašna nego običnog pšeničnog ili dodati više tečnosti.

- Pulpa koja je previše mokra neće se fino samleti i može plesniti ako se odmah ne osuši.

Rok trajanja domaćeg kokosovog brašna?

Prema receptu i standardnoj praksi za domaće kokosovo brašno od pulpe, kada je potpuno suvo i pravilno uskladišteno u hermetičkoj posudi, može da traje 3–6 meseci na hladnom i suvom mestu.

Evo preciznije:

- Optimalno čuvanje: u zatvorenoj tegli ili plastičnoj posudi, dalje od svetla i vlage.

- Trajnost: do 3 meseca je potpuno sigurno, do 6 meseci još može biti upotrebljivo, ali može izgubiti malo arome i hranljivih svojstava.

- Provera: pre upotrebe miris i ukus – ako je brašno mirisno sveže i nema vlage, može se koristiti.

You get about 20 g of coconut flour.

Ingredients: coconut milk pulp.

Preparation:

1. After squeezing the coconut milk, the pulp may be wet and thick.

2. Place the pulp in cheesecloth or a clean cloth and press to remove excess liquid.

It should not be completely dry, but the less moisture – the faster it will dry.

3. Drying

A) In the oven

Spread the pulp on a baking sheet lined with baking paper and dry at 50–60°C (the lowest temperature) for about 4–6 hours, stirring occasionally.

The goal is for the pulp to become completely dry and crumbly, but it must not turn black.

B) In the air

You can also air dry, in a thin layer on a sheet, for a few days until it is completely dry (this takes longer and depends on the humidity of the air).

4. Grinding

When the pulp is completely dry, put it in a blender or coffee grinder and grind it into a fine powder.

5. Shredding and sieving

Sieve through a sieve to get a uniform flour. Larger pieces can be ground again.

6. Keeping

Place in a hermetically sealed container in a cool, dry place. It lasts for several months*.

Notes:

- Coconut flour is very absorbent, so baking recipes usually require less flour than regular wheat or add more liquid.

- Pulp that is too wet will not grind finely and may mold if not dried immediately.

Shelf life of homemade coconut flour?

According to the recipe and standard practice for homemade coconut pulp flour, when completely dry and properly stored in an airtight container, it can last 3-6 months in a cool, dry place.

Here's more precisely:

- Optimal storage: in a closed jar or plastic container, away from light and moisture.

- Shelf life: up to 3 months is completely safe, up to 6 months can still be used, but may lose some of its aroma and nutritional properties.

- Check: before use, smell and taste – if the flour smells fresh and there is no moisture, it can be used.