Tips for making the best coconut milk from scratch

Tips for making the best coconut milk from scratch

Afro- Foods | May 8, 2017 | By

Nothing quite compares to the taste of fresh coconut milk homemade from scratch, whether you are drinking it or using it in a recipe. I know making coconut milk from scratch (and when I say from scratch I mean from actual coconuts, not from dried coconuts flakes) seems like a daunting task, but the truth is, it is quite easy and only take a few more minutes than opening a can of coconut milk. You only need a few tools and mature brown coconuts and you are set!

To make homemade fresh coconuts, you will need:

1 mature coconut

6 cups of water

A blender

A nut bag/ cheese cloth or strainer

A hammer/ a heavy cleaver

A simple bread knife

  • First of all, when selecting a mature coconut, shake it to make sure there is water inside of it and it is not leaking. You do not want an “empty” coconut. Also examine the coconut to make sure there are is no mold on it, especially on the eyes (the three dark sunken spots on the top of the coconut).
  • Using a hammer or the blunt side of a cleaver, hit the coconut in the middle (between the eyes and the pointy tip) over a bowl preferably (to save the sweet water). Rotate the coconut making sure you are still hitting the middle until it cracks into two halves.
  • If you are lucky, you might be able to simply pry the flesh of the coconut off the hard shell with a butter knife. If this is somewhat difficult to do, simply place the coconuts in a 350 degrees Fahrenheit oven for 15 minutes, and the shell should come off easily with a butter knife once it is out of the oven.
  • Dice the coconut meat into 1 cm cubes.
  • Blend the coconut pieces; 1 cup of coconut to 4 cups of water.
  • Once the coconut is blended, pour the blended coconut into a nut bag or over a cheese cloth to separate the husk from the milk.
  • Squeeze the nut bag or the cheese clothe to get as much milk out as possible.

Tips for making the best coconut milk from scratch
Author: 
 
Ingredients
  • 1 mature coconut
  • Water
Instructions
  1. Using a hammer or the blunt side of a cleaver, hit the coconut in the middle (between the eyes and the pointy tip) over a bowl preferably (to save the sweet water). Rotate the coconut making sure you are still hitting the middle until it cracks into two halves.
  2. If you are lucky, you might be able to simply pry the flesh of the coconut off the hard shell with a butter knife. If this is somewhat difficult to do, simply place the coconuts in a 350 degrees Fahrenheit oven for 15 minutes, and the shell should come off easily with a butter knife once it is out of the oven.
  3. Dice the coconut meat into 1 cm cubes.
  4. Blend the coconut pieces; 1 cup of coconut to 4 cups of water.
  5. Once the coconut is blended, pour the blended coconut into a nut bag or over a cheese cloth to separate the husk from the milk.
  6. Squeeze the nut bag or the cheese clothe to get as much milk out as possible.

 

There you have it, easy fresh, homemade, coconut milk from scratch!

Note: As with canned coconut milk, the cream of the milk will  rise to the top of the milk leaving the water to settle at the bottom if left to sit for a while. When you want to use it, simply shake to get a homogenized milk.

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