Recipe by Ryan Burden
Photography by Alexis van Dijk
Once you’ve tasted this homemade coconut milk, you’ll never go back to canned. Traditional recipes call for plain water, while this method combines the juice of young, sweet coconuts with the rich mature coco, for a unique alchemy we can’t get enough of. Use it for “wow factor” in soups, gravies, ice-cream and more.
1 husked, mature “brown” coconut
1 or 2 sweet, “spoonmeat” coconuts
1. 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.
2. Remove the meat using a coconut tool or butter knife, being careful to not force too hard.
Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
3. Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
4. Blend on high speed for 30 seconds.
5. Strain out fiber by pouring into nut milk bag and squeeze or “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.
To learn more about the different ages and uses of coconuts check out www.coconutinformation.com.