one ingredient

A delicious ONE ingredient homemade hazelnut butter recipe that is both cost-efficient in comparison to its store-bought counterpart but also super delicious. Plus, this blog post also includes flavoured hazelnut butter options, the various health benefits of hazelnuts &amp; hazelnut butter uses! - From including within baked goods to using at as a drizzle or spread and many other suggestions!

Homemade Hazelnut Butter

hazelnuts (raw)

To begin, roast the hazelnuts in the oven at 165ºC (fan assisted) for 15 minutes. Leave them to cool till warm-to-the-touch.

Remove the skin from the hazelnuts. To remove the skins you can either simply scrunch them in your hands or bunch them up within a clean towel and rub between your hands. The skins will fall off the roasted nuts fairly easily, this way as the friction of the nuts rubbing together will cause the skins to loosen. 

Blend them in a high-speed processor/blender. It&#039;s best to do so at intervals so the nuts (and machine) don&#039;t overheat. The longer you blend the runnier the nut butter consistency will be. For a smooth runny hazelnut butter, blend for about 15 minutes with breaks every 2-3 minutes.

Once the hazelnut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months or at room temperature for around a month.

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A delicious ONE ingredient homemade hazelnut butter recipe with flavoured hazelnut butter options, health benefits of hazelnuts &amp; hazelnut butter uses!

How to make Homemade Hazelnut Butter

This easy potato flatbread requires just ONE ingredient - a potato, for a wheat-free, gluten-free, yeast-free, paleo flatbread - perfect for making quick and healthy wraps or pizza!

The Ultimate ONE Ingredient Potato Flatbread (gluten-free potato bread)

pre-cooked potato (use more if wanted)

Prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.

Use a potato ricer or grater to mash the potato to form the potato dough.

Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the &#039;dough&#039; can vary. I find that I prefer the results at 2-3 mm.You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did.

Remove the top layer of parchment paper and optionally spray/brush with a little oil. I've tried this recipe with both methods but I didn't notice much of a noticeable difference, so it might be worth saving on the calories.

Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots.

Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice - then enjoy!

These are so quick and easy to make that I usually prepare the potato flatbread when needed. However, if you happen to make too many, I imagine they could be stored in the fridge for 1-2 days.Reheat the potato flatbread in a microwave or oven until warmed through.

How To Store &amp; Reheat

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This is an easy recipe for potato flatbread. It requires just ONE ingredient – a potato, for a wheat-free, gluten-free, yeast-free, paleo flatbread – perfect for making quick and healthy wraps or pizza!

The Ultimate ONE Ingredient Potato Flatbread (Gluten-free Potato Bread)

A simple, healthful homemade Ghee butter (clarified butter) - following a simple process, tastier, and more cost-effective than store-bought varieties!

How To Make Ghee Butter (Clarified Butter)

unsalted butter (this can be store-bought

Place your butter in a pan and gently melt it over medium-low heat.

Once melted, it will begin to separate into three parts: a foam on top, the yellow-ish middle &#039;oil&#039;, and the milk solids at the bottom. The middle layer is what will eventually become our ghee.

Skim the foam from the top of the butter (you may need to do this a few times- this whey can be composted, added to mashed potatoes or smoothies, etc.). At this point, you could stop, strain this mixture, and you&#039;d have clarified butter. However, for ghee butter, we need to continue heating it -  I&#039;ve found that the entire process takes between 20-25 minutes. 

Allow the milk solids at the bottom of the pan to go lightly brown, and this will give the ghee that lovely nutty, caramelized flavor. Make sure the browning milk solids don&#039;t burn as this will affect the flavor of the ghee. If you want brown butter, then this is the time to turn off the heat and use the butter, milk solids, and all. However, for ghee, follow the next step.

When ready, turn off the heat and allow the ghee to cool for a few minutes. Then, pour the liquid carefully into a jar through either a fine-mesh strainer, nut milk mag, or layers of cheesecloth to filter out the solids. This golden liquid is your ghee!

Storing Instructions: As long as you properly filtered out all of the solids, and store the ghee in a sterilized, dry container, then homemade ghee can keep for up to 3 months at room temperature, 1 year when refrigerated. In frozen, ghee will last indefinitely.

https://content.jwplatform.com/videos/hR6gBk60.mp4

This is a tutorial on how to make a simple, healthful homemade Ghee butter (clarified butter). It follows a simple process and is tastier and more cost-effective than store-bought varieties!

How To Make Ghee

It takes just 15-20 minutes and ONE ingredient to make this smooth, creamy homemade almond butter - refined sugar-free, hydrogenated oil-free, cheaper, and tastier than store-bought!

Simple Two-Ingredient Homemade Almond Butter

Cups Raw Almonds

salt

Begin by roasting the raw almonds in the oven at 165°C for 10 mins. This will help the almonds to begin releasing their oils and add a wonderful additional nutty flavor to the almond butter too. *See my notes on making raw almond butter.

Once roasted, leave the almonds to cool just for a minute or two (we want them warm but not hot) and add to a high-speed food processor or blender, add a pinch of salt and then blend until desired consistency.  The longer you blend, the runnier the homemade almond butter will be.

You’ll notice the almond butter goes through a variety of stages while blending. First into powdery almond flour, second is a clumpy, thick paste, then a thick, slightly grainy almond butter, before becoming soft and creamy.

Give your blender/food processor a bit of rest if it’s heating up. I like to blend for 2/3 minutes, then give the machine a break for 10-20 seconds, scrape down the sides, and then blend more. Different machines will take varying amounts of time to fully process the butter, so don’t give up- It will happen.  This process takes me roughly 10-15 minutes in my food processor and 10-12 in my Nutramilk.

Once you’ve obtained the consistency you like, transfer in an airtight glass container, allow to cool completely before closing the lid, and storing in the fridge for around two months, although it may last a lot longer.The nut butter will separate the oils and nut over time, simply stir the almond butter well before using it.

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It takes just 15-20 minutes to make this simple two-ingredient homemade almond butter. Vegan, refined sugar-free, hydrogenated oil-free &amp; healthier!

A simple DIY on how to juice ginger with and without a juicer - plus some idea on how to use this highly nutritious, superfood ginger juice and even save the pulp!

How to Make Ginger Juice

ginger

I always suggest using organic ginger - which doesn&#039;t need to be peeled. However, if you&#039;re unable to, then scrub and peel your ginger. You can peel ginger really quickly and easily according to this method.

Slice the ginger into small pieces, big enough to fit through the mouth of the juicer and simply feed the pieces in the machine.

That&#039;s literally all you need to do as the juicer will do the rest, extracting ginger juice within seconds - feeding the pulp into one container and the juice into another. (See tips on how to use it below)

The Juicer Method:

To begin, chop the ginger into small pieces, around 1 inch in thickness, and add to the blender. If I&#039;m juicing a large amount of ginger in one go (1lb/500g, for example) then I&#039;ll usually do this in two lots.

Along with the ginger pour in around 1 cup of filtered water and blend until smooth.

Strain the ginger juice through a nut milk bag, cheesecloth, or sieve into a container, squeezing the pulp to get as much of the liquid out as possible. Then pour in your container of choice.

The Blender method:

Store the fresh ginger juice either in a large, airtight glass bottle in the fridge or within smaller shot-sized bottles. This fresh juice will only stay fresh for 2-3 days in the fridge though, so my preferred method is to store any additional juice in the freezer.

You can freeze the ginger juice into portioned ice-cubes, that way you can just pop however much you need out at a time. Fresh ginger juice is freezer-friendly for up to six months.You can defrost the juice as needed for morning shots or add the ice-cubes to smoothies, other drinks, marinades, etc.

How To Store:

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A simple DIY on how to juice ginger, plus some idea on how to use this ginger juice and even save the pulp!

How To Juice Ginger

How to make tomato puree at home with fresh tomatoes with a simple step-by-step process, then refrigerate, freeze, or can it for later - perfect for adding to soups, stews, and sauces!

How to Make Tomato Puree

8.8 lb tomatoes (Roma, Plum,

Wash and quarter all the tomatoes. Then choose your processing method.

Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.

METHOD 1: Food Mill

Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem end, and seeds, and chop them finely with a sharp knife.

Transfer the tomatoes to a colander over a bowl and leave them to stand for 15 minutes to drain excess liquid.Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small pieces, bring them to a boil, and then simmer for 10-15 minutes until they soften. You can then puree the tomatoes and press them through a fine-mesh sieve to remove the seeds/peel/pulp.

Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.

METHOD 2: Blender/Food Processor

If you find the consistency of the puree a little too thin, allow it to reduce ever so slightly on the stovetop to your desired consistency/texture and taste. Keep in mind that reducing it too much will turn it into passata.

Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.

Then...

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How to make tomato puree at home with fresh tomatoes - perfect for adding to soups, stews, and sauces!

If you need delicious corn on the cob in a hurry, the microwave is the easiest way to get freshly cooked corn that keeps its taste and texture. So here is my quick and easy method for microwave corn on the cob.

Microwave Corn on the Cob in Husk

corn

Place the ears of corn (with the husks on!) in the microwave.• For 1 cob: Microwave for 3 minutes on full power. If it’s a larger cob, it may take 4 minutes.• For 2 cobs: Microwave for 5 ½- 6 minutes on full power.• For 3 or 4 cobs: The general rule of thumb is to add 2 minutes for each additional ear of corn - 8 minutes for 3 microwaved on high, 10 minutes for 4 cobs. Check for doneness, and then continue cooking in 30-second increments as needed, especially if you want the corn softer.To ensure that the corn is fully cooked, you can check the internal temperature is around 160-170ºF/71-77Cº, or peel back the husk slightly to visibly check. Note that the power level of your microwave can affect how much time it takes.

Use a kitchen towel, oven mitt, or tongs to remove them from the microwave. Slice off the bottom 1/2 inch from the cob and slide the corn from the husk and silk. It should come out easily.

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If you need delicious corn on the cob in a hurry, the microwave is the easiest way to get freshly cooked corn that keeps its taste and texture.

How to juice celery to enjoy alone or in juice blends as a fresh and nourishing beverage packed with health benefits.

How to Make Celery Juice (In a Juicer)

28.5 oz celery (organic is best)

Wash and trim the celery stalks, making sure to remove any dirt.

Feed the celery into your juicer, give the final juice a stir, and enjoy!

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How to juice celery to enjoy alone or in juice blends as a fresh and nourishing beverage.

How to make butter at home with just ONE ingredient - deliciously creamy homemade butter that takes only 5 minutes to whip up!

How To Make Butter at Home (One Ingredient)

fresh cream (or heavy cream

Place the cream in the stand mixer and mix. The cream will go through 3 stages when turning into butter; whipped cream, stiff peaks, and finally butter. You&#039;ll know when it&#039;s ready as the fat solids will have completely separated from the liquid into our familiar buttery consistency.* 

The next step is to remove all of the buttermilk from the butter.** First drain the buttermilk from the mixer bowl into another container, and then I fill a bowl with ice-cold water, place my butter in a sieve and submerge into the icy water. Using a spatula or your hands, press the butter to thoroughly rinse it.

You&#039;ll notice that the water will become milky so I usually repeat this process a couple of times, until the water is clear. ***

Once the butter is ready, then you can choose to stir in some salt or additional flavors, before popping it into a butter dish and leaving to chill.

Method One - The Stand Mixer:

This mason jar method works on that principle. Simply add your cream to the jar, close the lid and shake, shake, shake. Unfortunately, this method will take a bit longer and will definitely be a bit of an arm workout. I suggest making sure everyone in the household has a go, and it&#039;ll be ready in no time!

Once ready, just follow the process of removing the buttermilk as described above, and your butter is ready.

Method Two - A Mason jar:

Homemade butter will last different amounts of time, depending on whether it is salted or unsalted. Unsalted butter may last around a week in the fridge or 6 months in the freezer, whereas salted butter can last up to three weeks in the fridge or 12 months in the freezer.I&#039;ve found that it can last longer, too - but the above are general guidelines. 

The best way to freeze your homemade butter is to keep it stored within an airtight freezer-friendly container of wrapped tightly in beeswax wrap and then even placed into a silicone freezer bag too, for extra protection from freezer burn.

To defrost the butter: simply leave it in the refrigerator overnight. Alternatively, you can pop it in the microwave for increments of 10-15 seconds, flipping over in-between, until softened.

https://content.jwplatform.com/videos/VYoCN5jI.mp4

This is a quick and easy tutorial on how to make butter at home. It requires just ONE ingredient and five minutes, resulting in a deliciously creamy homemade butter!

How To Make Butter (ONE ingredient)

How to dry oregano at home with one of 3 methods: dehydrator, oven, or air drying - so you never run out when needed. Plus, how to store and use dried oregano to add flavor to your dishes.

How to Dry Oregano (3 Methods)

4.6 oz oregano (or as much as wanted)

Harvest oregano sprigs - the fresher they are, the longer the dried ones will last. Then remove the leaves from the stems (unless you are air drying the herb - then keep them whole). To remove the leaves, hold the stem near the top and use your fingers or kitchen shears to slide down the stem in the opposite direction of leaf growth. Apply a bit of pressure as your fingers slide down and the leaves will separate from the stem.

Rinse the leaves well - this is essential as lots of dust can stay on them. Then use a salad spinner or pat them dry with a kitchen towel or paper towel. It&#39;s best to remove as much moisture as possible.Next, choose your drying process.

Place the leaves on a dehydrator tray in a single layer and set the temperature to 105ºF/40°C. Allow them to dry for 1-3 hours or until the leaves are dry and brittle. Check them after 1.5 hours. If they feel dry and crumble easily between your fingers, they have dried enough. If not, keep them in for longer, checking regularly (every 20-30 minutes).

Using a Dehydrator

Spread the leaves in a single layer on a baking sheet/s covered with parchment paper. Place them in the center of the oven for about 1 hour at 165ºF/75ºC (or the lowest temperature setting of your oven). It&#39;s best to keep the door propped oven with a wooden spoon to allow air circulation. Check on the leaves after around 30-45 minutes. If they feel dry and crumble easily, they should be done. If not, keep them in the oven for a bit longer, checking them every 5-10 minutes.If your oven can go down to 105ºF/40ºC, the drying time will be 1-3 hours, the same as the dehydrator method above.

Using an Oven

For this method, I recommend using some paper bags, though they are not necessary. Make a small bundle of oregano sprigs (large amounts are more likely to go moldy) and tie them with twine or a rubber band. Punch a few holes on the sides of the bag and add the bundle inside and seal the bag. 

Hang the bundle upside down in a well-ventilated area, away from direct sunlight. The air-drying method will take about 1-2 weeks - the leaves are ready when they crumble easily. Also, when using a paper bag, any leaves and seeds that fall off will be caught in the bag.

Air Drying

How to dry green onions (scallions) with and without a dehydrator in just a few simple steps. Perfect for making slices, flakes, and green onion powder to enjoy all year round!

How to Dry Green Onions

oz green onions (or more as needed)

Wash the green onions well, pat them dry, strip any wilting/brown outer layers/leaves, and trim off the root end.

Finely chop green onions (with a sharp knife or kitchen scissors) into uniform pieces, about ½ cm wide.

Prepare The Green Onions

Spread the pieces evenly across a dehydrator tray, ensuring there is space between them for airflow.

Dehydrate at 105ºF/40ºC for between 6-8 hours until they are dry enough to snap, not bend.Note that the dehydrated scallions will continue to dry as they cool, so it’s a good idea to allow a few pieces to cool for 10-15 minutes before testing if they’re brittle.

Using A Dehydrator

Spread the green onion pieces evenly across a baking sheet lined with parchment paper, with space in between for airflow. Separate the greens and white portions, as the latter takes longer to dry.

Turn the oven to the lowest temperature, often around 125ºF/52ºC, and dehydrate for between 3-4 hours or until crisp. Monitor them every so often to avoid burning.Some modern ovens have a dehydrating feature, allowing you to go as low as 105ºF/40ºC (for 6-8 hours).If your oven only goes as low as 170ºF/75ºC, prop the oven door slightly open with a heat-proof item, like a wooden spoon or silicone spatula end, and dry for 3-4 hours.

In The Oven

Spread a layer of sliced green onions between two paper towels without overlapping.

Microwave in 30-second increments on medium to high power. Between each cycle, check to see if any are dry and remove them. Repeat until all the pieces are brittle and crumbly.

In A Microwave

As long as you properly dehydrate them before storing them (together or greens and whites separated) in sterilized, dry airtight containers (I use glass jars/ mason jars), you can store the dehydrated green onion for up to a year in your pantry. However, they will be freshest within the first 3-4 months.It’s important to shake the jar once a day for the first few days and see if there’s any clumping/sticking. If so, return them to the dehydrator for longer.

Storage

A quick and easy DIY for how to make almond flour at home with just one ingredient, a high speed blender (or coffee grinder) and a few minutes of your time.

How To Make Almond Flour (Cheaper than store bought)

almonds

Use blanched almonds (according to these instructions) and put them in a grinder/food processor. I&#39;ve found that the blanched almonds to almond flour ratio is just under 1.5:1 i.e. 1.5 cups of almonds will make just under 1 Cup of almond flour.

Pulse the almonds for 10-15 seconds at a time. In between pulses, shake up the blender to make sure the nuts are close to the blade again, then continue to pulse and pause/shake until the flour is ready. *

Sieve the powder to collect any larger bits which you can then blend/grind again.

Transfer into an air-tight jar/container. You can store this in the fridge for 1 month or the freezer for 3 months.

https://content.jwplatform.com/videos/ztkBxhKN.mp4

This is a tutorial for how to make almond flour from blanched almonds. It’s a simple process and the almond flour can then be used in many different recipes.

How To Make Almond Flour

A Simple DIY for how to make almond meal PLUS almond meal vs. almond flour (and almond pulp), including recipe and usage suggestions!

How to Make Almond Meal

Place the almonds into a blender/food processor or seed grinder. * Depending on if you want to make just enough for a particular recipe or a large batch, it&#039;s good to note that it&#039;s usually around a 1.5:1 yield of almonds to almond meal. i.e., 1.5 cups of raw almonds will give you around 1 cup of almond meal.

Pulse the almonds for 10-15 seconds at a time. In between pulses, shake up the blender to make sure the nuts are close to the blade again and not clumping up in the jug, then pulse once more. ** The almond meal is ready when it has a fine bread-crumb like consistency.

Sieve the powder to collect larger bits and then grind them again.

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This is a tutorial for how to make almond meal. It’s a simple process and the almond meal can then be used in many different recipes.

How To Make Almond Meal

This post will take you through how to cook brown rice perfectly fluffy every single time - no rice cooker required. Plus, it offers easy ways to flavor your cooked rice too!

How To Cook Brown Rice Perfectly Every Time

brown rice (I used long-grain)

water

Optional - soak the rice for a minimum of 30 minutes, in cold water.* Use 2 cups water per 1 cup rice.

Rinse the rice 2-3 times, to remove the starch. Rinse until the water is clear.

Add the rice, salt, and water to a large saucepan (or medium saucepan, depending on how much you&#039;re making). **

Bring to a boil, then lower the heat and close the lid. My saucepan doesn&#039;t have a clear lid, but if you think you&#039;ll feel tempted to remove the lid otherwise, then use a pan with a clear lid.

Leave it to simmer untouched for around 20 minutes, until the rice has absorbed all of the liquid. A very very small amount at the bottom of the pan is fine. However, if there&#039;s still quite a bit then replace the lid on the pan for a further few minutes.

Once ready, turn off the heat and continue to &#039;steam&#039; for further 15 minutes. Fluff up the rice with a fork, add any additional seasoning and it&#039;s ready to eat!

A simple DIY for how to make shredded coconut (and desiccated coconut) at home including unsweetened shredded coconut and sweetened - Perfect for gluten-free, low-carb, grain-free baking!

How To Make Shredded Coconut (Desiccated Coconut)

mature coconuts

Crack open your coconut/s. I actually have an entire post dedicated to four easy methods for opening a coconut. You may want to use a different method depending on whether or not you hope to save the shell to make Coconut Bowls or not.

The method I tend to use most often is to simply use a hammer and hit along the middle of the coconut, twisting it as you hit. The coconut will start to crack and you can then pull it open. Open it over a bowl to drain the coconut water. This can then be sieved/strained and drank.

Next, gather the fresh coconut meat. Once again, there are a few methods to remove the coconut meat from the shell. You can simply use a spoon/ knife to start prying the meat away from the shell. Once the first few bits become free, then it&#039;s usually to pull away the rest.

However, you can also buy special coconut tools, to remove the flesh. OR as a &#039;hack&#039; place the coconut halves in the oven at around 80ºC/175ºF, for 10-15 minutes, and the meat will begin to separate from the shell. Alternatively, if you have some time, you can use the &#039;freezer&#039; method.

Simply place the coconut in the freezer overnight and then use the hammer method to open it. Usually the shell just chips right away from the meat.

Peel and shape the coconut meat. Using a vegetable peeler, peel the brown soft skin from the white meat and then rinse the white part (this will help make for a white final product).

For Shredded: Grate the coconut meat using a grater. Depending on the size that you want, you can use the larger or small side of a grater, or even a lemon zester tool. Just be aware that the smaller side of the grater, most often used to grate hard spices, is best for desiccated coconut, not grated coconut.

For Desiccated: As written above, you can use the smallest &#039;spice&#039; section of a grater, to make the desiccated coconut texture. Alternatively, chop the coconut meat into small pieces and pulse in a blender/ food processor, until fine crumb consistency. Or, you could even use a spice grinder, and grind into the crumb consistency.

Finally, dry the coconut out. You can dry the coconut out either in the oven, or a dehydrator. In fact, if you have patience, it&#039;s possible to even dry it out at room temperature (best for warm, dry climates).

To dry the coconut out in the oven - place in a single layer on a baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven. I check on mine after 40 minutes, give them a shake, and then place back in the oven. The desiccated coconut will take less time than the larger shreds.The key is to dry them out without actually &#039;toasting&#039; the coconut. That way you retain all of the health benefits of raw coconut.

To dry the coconut in a dehydrator - dry at 40ºC/105ºF for about 4-6 hours. If you have a dehydrator, it&#039;s definitely worth doing it this way as you are using less heat and there&#039;s no risk of burning the pieces.

All you need to do is combine 4 teaspoons of sugar with 1/4 cups of water, per 1 cup of coconut that you want to sweeten. Combine the sugar and water in a small saucepan till the sugar is dissolved into a  simple syrup. Next, add the coconut and stir it well.

Remove from the heat and stir occasionally, while the liquid absorbs (this may take a few minutes). Then, spread on an oven sheet and either dry out in the oven or at room temperature, before storing. Or for a toasted sweetened version then just leave for longer in the oven, till lightly browned.

You also do this with unsweetened coconut that is already dried. just leave the coconut to sit in the syrup for 5-10 minutes to rehydrate and soak up all the liquid.

Note* For a more naturally sweetened version, you could combine honey or maple syrup and warm (but not hot) water and soak the coconut in that mixture before drying out.

For a Sweetened Version

The dry coconut can be transferred to an airtight glass container and will keep at room-temperature for around six months. You can also refrigerate them for longer, or even freeze them, for up to a year (or even longer).

If freezing, note that they will be slightly soggy when thawing out. I'll usually only do this for coconut I'm dedicated towards making coconut milk or coconut butter.

Storing Instructions

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This is an easy recipe for making shredded coconut (and desiccated coconut) at home. Perfect for gluten-free, low-carb, grain-free baking!

Two simple DIYs for fresh homemade  coconut cream - a creamy, thick dairy-free, gluten-free cream alternative with tonnes of uses

Easy Homemade Coconut Cream 2 ways

Mature coconuts (the amount is up to you. I used 9 to make a large jar of coconut cream)

To keep the coconut shells 100% intact (to make coconut bowls), use a small handheld saw and cut them open through the middle. Do this over a bowl, to collect the coconut water. Otherwise, Begin by extracting the coconut water from the coconuts. You can do this by using a screwdriver, nail, or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies).

You can then put the coconut shells with the flesh in the oven for 20 minutes at 170ºC/325ºF. This is optional but it makes it easier for the flesh to come out of the shells. Alternatively use a knife, spoon, or coconut tool.

You can peel the brown skin off the coconut flesh to get a pure white coconut cream when using a juicer (not required for the blender at all). This is an optional step. *

The first step for either method: Opening the coconuts

Add the coconut flesh to a high speed blender/food processor and blitz to shred it. Add 4 cups of water and blend again to obtain coconut milk. ** / ***

Pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. ****

Method 1: Using a blender

Top 17 one ingredient recipes from across the web

The most viewed one ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Hazelnut Butter

The Ultimate ONE Ingredient Potato ...

How To Make Ghee Butter (Clarified ...

Simple Two-Ingredient Homemade Almo...

How to Make Ginger Juice

How to Make Tomato Puree

Microwave Corn on the Cob in Husk

How to Make Celery Juice (In a Juic...

How To Make Butter at Home (One Ing...

How to Dry Oregano (3 Methods)

How to Dry Green Onions

How To Make Almond Flour (Cheaper t...

How to Make Almond Meal

How To Cook Brown Rice Perfectly Ev...

How To Make Shredded Coconut (Desic...

Easy Homemade Coconut Cream 2 ways

Recipe: One Ingredient Maple Butter...

Top 17 one ingredient recipes from across the web

The most viewed one ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Hazelnut Butter

The Ultimate ONE Ingredient Potato ...

How To Make Ghee Butter (Clarified ...

Simple Two-Ingredient Homemade Almo...

How to Make Ginger Juice

How to Make Tomato Puree

Microwave Corn on the Cob in Husk

How to Make Celery Juice (In a Juic...

How To Make Butter at Home (One Ing...

How to Dry Oregano (3 Methods)

How to Dry Green Onions

How To Make Almond Flour (Cheaper t...

How to Make Almond Meal

How To Cook Brown Rice Perfectly Ev...

How To Make Shredded Coconut (Desic...

Easy Homemade Coconut Cream 2 ways

Recipe: One Ingredient Maple Butter...

The most viewed one ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine