Homemade Coconut Milk Using Fresh Coconut
By: Jannese Torres-...
Published: Monday, December 9, 2013 - 10:09am

Ingredients




1 brown coconut
2 cups hot water
Cheesecloth
Spatula
Strainer
Blender

Preparation

1 Using a clean screw driver and a hammer, pierce a hole into each of the 3 “eyes” of the coconut. 2 Drain the coconut water inside. 3 Once the water is drained, place the coconut on a clean kitchen towel. 4 Wrap the towel around the coconut, and prepare to bash away! 5 Bash the heck out of the coconut with a hammer or meat mallet, and separate the meat from the shell using a knife or a spoon. 6 Chop up the coconut meat into chunks. 7 Toss the coconut pieces into a blender with 2 cups of hot water. 8 Blend on high for 1 minute. 9 Pour the water/coconut pulp mixture into a strainer. 10 Using a spatula, press the pulp down and extract as much liquid as you can. 11 Pour the pulp onto the cheese cloth, wrap it into a tight ball, and squeeze every last drop out. 12 Pour the coconut milk into a storage container, and refrigerate.  Use within 2 days.

About

Whenever possible, I like using fresh ingredients in my recipes.  Most canned and refrigerated coconut milks contain a slew of preservatives, thickeners, or stabilizers, and I’m not interested in having these in my foods.  So if you’re a fan of coconut milk, try this recipe!