Fresh homemade coconut milk taste completely different from store bought, be prepared to be completely blown away by the difference. Growing up we made coconut milk at home for coconut rice using 2 ingredients only, coconut flesh/meat and water, that was it, nothing tasted as good as my mami’s coconut rice, as kids we all would wait in anticipation for Sunday lunch when it was coconut rice on the menu. You can imagine my shock and disappointment when I moved to the United States and found coconut milk with a long list of ingredients. Even organic coconut milk didn’t taste close to the coconut milk we made at home and had fillers which means less milk, to make my mami’s coconut rice I needed real coconut milk, so I decided to make it like we did at home, with two ingredients only.
When you make coconut milk at home you avoid thickeners like carrageenan, guar gum, xanthan gum etc , artificial synthetic ingredients like colors, flavors etc, homemade coconut milk is just the real stuff. Also keep in mind that fillers represent less milk since they are used to bulk up product and lower cost.
You will also find homemade coconut milk is cheaper especially since you are getting the real stuff with no added ‘fluff’. Now let’s go crack some coconut.
When cracking coconut for the very first time please don’t try to be fancy, hahaha, just look for a clean hard concrete surface and drop that baby hard, let it break into little pieces,(yes I know you will lose the coconut water, I say better than a finger) you can then use either a spoon or a knife to extra the flesh from the hard shell, the smaller the pieces the easier it is to remove- Some people peel the brown skin off but I don’t think it is necessary.