Step 1

Place coconut cream into a flat bottom pot or pan & heat over medium heat until begins to simmer. Stir constantly until reaches a simmer

Step 2

Turn heat down to low & stir until mixture reaches a paste consistency. Remove from heat & let cool for 10-15 mins.

Step 3

Air Dry Method: spread coconut paste thinly over a piece of parchment paper (see video). let air dry for 24 hours in a sunny location (if possible)

Step 4

Dehydrator Method: spread coconut paste thinly onto a dehydrator plate (see video). Dry for 12-24 hours on lowest possible heat (e.g. 95°F = 35°C)

Step 5

Use a bench scraper or flat knife to scrape all of the dried coconut milk off the parchment or dehydrator plate. Avoid touching with hands or it will melt (due to high coconut oil content).

Step 6

Toss coconut milk flakes with arrowroot powder. Store in an airtight container in the fridge. Use within a few weeks.

Step 7

Use equal parts warm water & coconut milk flakes & whisk until blended. Cool to thicken. Use less water for thicker coconut milk.