Coconut Milk Fresh Raw Goodness in One Hit
Hi friends! Can you believe that I am now going on to my 5th week of living here in Tamarindo, Costa Rica? I can't believe how fast time is going by. Each day, I have to pinch myself... I can't believe that this is my life. Being here, I have been so fortunate to have an abundance of amazing fresh fruits and vegetables. One thing that I can't get enough of is pipa fria (fresh, cold coconut water). There is nothing more refreshing in the heat than a fresh, cold coconut water. Yesterday, after walking along the beach, I quenched by thirst with one. I ended up saving the coconut to make Coconut Milk. It was fairly easy to make, just like almond milk. If you've ever had coconut milk you'll know that the texture is uber creamy, pretty much like that of half and half cream.
What You'll Need
What You'll Need To Know
Once you’ve got that coconut flesh all extracted from the hard shell and peeled and ready to go, just add it to your blender, along with 2 cups of water from your coconut and an extra cup of plain filtered water. Process that on the highest possible speed for at least 5 minutes, maybe even 10. I used the Magic Bullet NutriBullet, since it is the blend I currently have here in Tamarindo.
You really want to get the most out of that coconut flesh as you possibly can. You’ll notice, as the flesh spins around, that it will get looser and looser and will spin more freely after a while, liquefying into a silk white liquid. You want to be able to see a good amount of liquid in there.
When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that is lined with a cloth. CoffeeSock work the best for this, but you can use multiple layers of a cheesecloth, too.
Add another half cup of plain water to your food processor and let it blend to get every last bit that was left behind and add it to the rest. Next, you'll need to squeeze every bit out of this. You will be left with a whole bunch of dry, and pretty bland and tasteless, shredded coconut flesh that is paste-like, almost the consistency of marzipan. You can save this and dehydrate to make into coconut flour or for cooking.
Transfer the coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days. This recipe makes 24 oz of coconut milk.
- Flesh from 1 mature coconut (depending on how thick you want your milk)
- 3 cups water
- Remove flesh from coconut (see above)
- Place the flesh from one coconut in high-speed blender with 3 cups water and blend a few minutes.
- Strain through coffee sock or cheesecloth bag.
- To make thicker coconut milk:
- Take coconut milk you just made and blend with second coconut in high-speed blender. Strain through coffee sock or cheesecloth.
- *You can keep blending the coconut milk with more coconut flesh until you get coconut cream.