Hi Alyssa, I know I’m responding to your comment about 2 years after you made it, but I have recently discovered that it’s relatively easy just to make coconut milk myself! Like, from nothing but coconut! It’s my new obsession, so I’m happy to spread the joy–even if you have maybe figured it out for yourself in the intervening years. There’s a fair number of tutorials if you just google it, but the gist is this: take coconut flesh (either from a mature coconut or from a bag of coconut flakes) and soak it in water (more water=less thick milk). Pour water/coconut mix into blender/food processor and let it buzz for a few minutes. Then strain, most easily with the use of a nut-milk bag. And you’re done! But without that guar gum it will separate, so it’s best to use it more or less right away.

Hi Ramya,
Thank you for the idea for whole sorghum, it sounds a little like idli pancakes, are they the same? Sounds delicious!

Thank you to Sarah for talking about sorghum, I love it (the flour) and the grain, but I do not know as much about using the grain. I had tried cooking and noticed as you said, it takes very long time to cook, I have not tried soaking first. Wondering why you add vinegar to the soaking water?