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HOMEMADE COCONUT MILK FROM FRESH COCONUT

Jo Holden
Prep Time 10 mins
Total Time 10 mins
Servings 2 cups

Ingredients
  

  • The flesh and water from one fresh coconut
  • 1 + 1/2 cup plain filtered water

Instructions
 

  • Add coconut flesh, coconut water and 1 cup water to your blender.
  • Process on the highest possible speed for 5 to 10 minutes.
  • When you feel the coconut has given all it has to give, transfer the liquid to a fine mesh sieve thats been lined with cheesecloth or a nut milk bag.
  • Squeeze the contents until you cant get another drop out. You can discard the very dry shredded coconut.
  • Transfer your coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days or keep for longer in the freezer.
  • If stored, shake well before use as the "cream" of the coconut milk may separate on the top.