coconut milk
Coconut Milk
Print Recipe
Fresh homemade coconut milk using freshly cracked coconuts or dried shredded coconut. It’s clean, refreshing, and so fragrant.
Servings Prep Time
2 cups 10-20 minutes
Servings Prep Time
2 cups 10-20 minutes
coconut milk
Coconut Milk
Print Recipe
Fresh homemade coconut milk using freshly cracked coconuts or dried shredded coconut. It’s clean, refreshing, and so fragrant.
Servings Prep Time
2 cups 10-20 minutes
Servings Prep Time
2 cups 10-20 minutes
Ingredients
Coconut Milk from Fresh Coconut (Brown or White)
  • 1 fresh brown or white coconut, flesh only
  • 1 1/2 cups plain filtered water
Coconut Milk from Shredded Coconut
  • 1 cup unsweetened shredded coconut
  • 2 cups hot filtered water
Servings: cups
Instructions
Coconut Milk from Fresh Coconut
  1. Crack the brown coconut open – using a drill, a screwdriver, or a very sharp knife, poke a hole into the coconut. At the top of the coconut, there are three eyes or indentations. One of these is usually the weakest, so use a sharp knife to poke each one. Collect the water from the coconut. After all the liquid drains out, Wrap the coconut in a towel, and hit it with a hammer or a meat tenderizer a few times until it cracks open. Using a knife, extract the coconut flesh from the brown shell.
  2. Crack the white (young) coconut open – shave off the husk around the top of the coconut until you hit the shell. Then take the heel of the large knife and firmly break through the shell. Drain the water from the coconut and then spoon out the flesh with a spoon.
  3. Add all the ingredients (coconut flesh and water) into a blender and process on the highest possible speed for at least 5 minutes to get the most out of the coconut.
  4. Transfer the content of the blender into a nut milk bag (or a cheesecloth) and squeeze all the liquid out of the coconut. Squeeze until you can’t get another drop out. You’ll be left with a very dry, tasteless coconut flesh.
  5. Transfer the coconut milk into a glass jar and store in the fridge for 3 – 5 days.
Coconut Milk from Shredded Coconut
  1. Combine the coconut and water in a saucepan and bring to a full boil over high heat. Turn off the heat, cover, and let sit for 1 hour.
  2. Pour the coconut and water into a blender and process it on the highest speed for at least 5 minutes. The texture should be only slightly granular.
  3. Transfer the content of the blender into a nut milk bag (or a cheesecloth) and squeeze all the liquid out of the coconut. Squeeze until you can’t get another drop out. You’ll be left with a very dry, tasteless coconut flesh.
  4. Transfer the coconut milk into a glass jar and store in the fridge for 3 – 5 days.