Homemade Coconut Milk Using Fresh Coconut
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.
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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!
Yield:
2 cups
Added:
Monday, December 9, 2013 - 10:09am
