HomemadeCoconut Milk


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.


coconut-milk

Ingredients:

2 brown coconut

3 cups good quality water

Kitchen Tools

Blender

Mesh sieve

Cheese cloth

 Instruction

  1. Add coconut flesh and 2 cups water in your blender (this is so easy with my vitamix)
  2. Blend on high for 2 to 3 minutes or  until the coconut is pureed, remember the more you blend the more milk you are going to get out of it, so puree as much as you can, especially if you don’t have a very powerful blender.
  3. Line your mesh sieve with the cheesecloth, place that over a medium bowl, if you feel you have blended the heck out of your coconut, pour the mixture into the prepared sieve that is lined with the cheesecloth. Then pour the last cup of water into the blender to rinse out every last bity drop of coconut left in the blender- pour that into the rest of the coconut.
  4. Now you squeeze and squeeze and squeeze- seriously you will have to squeeze the heck out of it, you want all the milk you can get. Take the cheesecloth in both hands and squeeze it out over your  sieve into your   Continue to squeeze and wring out your cheesecloth until you’ve extracted as much of the milk as you possible can, I squeeze until my hands are red and my hands are actually brown, so that should tell you how much squeezing I do . You can discard or compost the leftover coconut pulp; if you have a dehydrator, the pulp can be dried and used as coconut flour. I will leave it to you to decide what you want to do with it.
  5. Transfer your creamy coconut milk into an airtight glass container and store in the refrigerator for up to 3 days. Milk will separate in the refrigerator, this is very normal, shake shake shake and shake to mix  it up.
  6. Now give yourself a huge pat on the back- you did it.

This should yield about 4 cups of pure deliciousness again depending on how much squeezing went into it.

Have a wonderful day and hope you find a reason to be grateful.

Love and light

Agatha