Nothing quite compares to the taste of coconut milk made from fresh coconut! Whether for drinking or using it in a recipe, you will quickly realize how much better homemade coconut milk is than store bought versions in cost, flavor and consistency!
Author: Yummy Medley
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.
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.
How to Make Coconut Milk from Fresh Coconut as retrieved from yummymedley.com