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Homemade Coconut Milk From a Fresh Coconut

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Level: Intermediate

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Description

This recipe is definitely a project, but it’s really fun!

From Erica Kastner of Buttered Side Up.

Ingredients

  • 1 whole Coconut, Just The Meat
  • 1 cup Very Warm Or Slightly Hot Water

Preparation

Line a large fine-mesh sieve with a double layer of cheesecloth and place it over a bowl.

Puncture the eyes of the coconut and drain out all of the coconut water.

Hold the coconut in one hand and hit it with a hammer along the equator until it’s cracked all the way around. Be careful not to hurt your hand! You may want to hold the coconut with a kitchen towel or wear gloves to protect your hand.

Pry the coconut apart into 2 halves. Place a half on a folded up kitchen towel on a hard surface and rap the shell with a hammer until the meat comes loose. Do this outside if you’re concerned about ruining your counters.

You may be able to pull the meat out with your hands, or you may have to pry it out with a pairing knife. Again, be careful so you don’t cut yourself! Repeat with the other half of the coconut.

Rinse off the meat and place it in a blender. Pour the water on top and blend for 3 minutes. You may want to hold the lid of the blender with a kitchen towel to prevent spills and burns.

Pour everything through the cheesecloth. Gather up the edges and squeeze out as much liquid as you can. Use tongs to squeeze to prevent scorched hands.

Pour the coconut milk into a jar and store in the refrigerator for up to 5 days.

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