DIY: MAKE YOUR OWN COCONUT MILK
- Machete, Cleaver, Or A Smooth Stone
- Coconut Tool Or Butter Knife
- Nut Milk Bag Or Cheesecloth
- 1 Mature “Brown” Coconut (Husked)
- 1-2 Sweet “Spoonmeat” Coconuts
- Open husked, brown coconut by tapping firmly around the “equator” (think of the three eyes as the North Pole). You can use the back of a machete, cleaver, or even a smooth stone. Catch the juice in a large bowl, set aside.
- Remove the meat using a coconut tool or butter knife, being careful to not force it too hard. Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
- Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
- Blend on high speed for 30 seconds.
- Strain out fiber by pouring it into a nut milk bag and squeeze out “milk.”
- Serve or jar and refrigerate (keeps up to three days if cold and un-opened). The cream will rise after a few minutes, which you can utilize as a substitute to heavy cream in any favorite recipe.