Coconut Milk

I apologize for the lack of photos. It should be a crime since my husband is a photographer! Nevertheless, here’s the recipe for fresh coconut milk!

1 Whole Coconut
1 Hammer
1 Kitchen Towel
1 Clean Nail – Sterilize by holding it up to a flame for 5-10 seconds.
4 cups hot water
1 Large jar (mason works well)
1 Cheese Cloth or Nut Bag
1 Blender (the bigger the better)
1 Pairing Knife

1. You will need the whole coconut, hammer, nail and towel. At one end of the coconut, you will see 3 dark spots. Cradle the coconut in the towel and take your hammer and drive the nail into each of the dark spots. You may have to wiggle the nail around in a circular motion to ensure there is a clear path for the “water” inside. After you have done that, create another hole 3/4 up the coconut – this ensures there is no vacuum created and allows the “water to exit”. Place on top of the jar and let drain for about 10 minutes. You can tap it just to make sure the “water” has made it into the jar. Set aside for step 4.

2. Take your coconut outside (recommended) and wrap it in the towel. Give it a few good swift hits with the hammer til it is broken in half. Too much time with the hammer, will break the coconut into smaller pieces and make the peeling process longer.

3. With your pairing knife, separate the meat from the hard shell. You should be able to stick it between the meat and shell and pry apart.¬†Keep your hammer close by, sometimes it’s necessary to give it a smash or two if it’s being a big stubborn. The bigger the pieces, the easier it is to peel. After you have done this, begin to peel the outer skin from the coconut “meat”. This will probably take 15 minutes. I find it therapeutic:) Make sure to rinse off any debris.

4. Take all of the coconut “meat, the coconut “water” and 4 cups of hot water and place in blender. Blend on high for 2 minutes. It should be nice and frothy.

5. Take your cheese cloth and place over the top of the jar Рmake sure it is overlapping by a lot. If you think it may not work too well, use a bowl. You can always transfer to the jar for storage. Slowly pour contents of the blender onto the cheese cloth/into the jar. Once it has pretty much drained,  gather the cheese cloth and the shredded coconut meat and give it a good squeeze. You will be amazed at how much liquid will come out.

6. Store in Fridge. Should last up to 2 weeks or so. Give it a good shake each time you use it. If you like thinner milk, just add fresh water to each glass! If you want coconut cream, only add 2 cups of hot water – it’s SUPER thick!

Don’t know what to do with the pulp? DON’T THROW IT AWAY! Save it by placing it on a cookie sheet and placing in the oven on BAKE at the lowest temp your oven will go. You will need to leave for a while til it is dried out. So far we have made macaroons that are great and delicious with no refined sugars!!! Here’s the recipe:

It’s always a great ingredients in cookies, desserts, smoothies, stir fries – BE CREATIVE!!!


Rachel Merchand Abplanalp
I am ProLife, a defender of the Creator of the Universe, a lover of Nathan, a photographer, a web developer, a musician, a friend. I love life & I love you.

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