Homemade Coconut Milk
Homemade Coconut Milk - creamy white non-dairy coconut milk made from fresh coconut OR with coconut flakes. A great addition to soups, stews, curries, smoothies and even baked goods. Fresh with rich taste and very versatile!
Using fresh coconut
- 1 coconut
- 1 ½ - 2 cups water
Using Coconut flakes
- 2 cups coconut flakes
- 4 cups water
- Coffee grinder
- cheese cloth
Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center.
Place it in the oven for about 10 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
Using a sharp knife or a potato peeler, peel the skin off the coconut or you can chop it without peeling.
If using coconut flakes, soak coconut flakes with warm water for about 2 -4 hours and continue with the next steps. Ratio of coconut is one cup coconut flakes and two cups water.
Blend coconut in a blender (Blendtec or Vitamix preferably) on high into a fine consistency.
Sieve the coconut mixture using a cheesecloth. Squeeze really tight to extract all the milk. Save the milk.