A simple DIY for two-ingredient homemade coconut milk - a wonderful dairy-free milk option using fresh coconuts! You'll never want to buy store-bought again!
INGREDIENTS
1 coconut – fresh
3 cups of filtered water
INSTRUCTIONS
First, you have to open your mature coconut, to remove the meat. There are a number of ways that you can open your coconut, but first, I like to make a hole (or 2-3) in the thin coconut' eyes' part at the top of the shell.
I used a screwdriver for this, but any sharp tool will work. Be careful to place your coconut on top of a kitchen towel to stop it from shooting across the counter.
Drain the coconut water from the coconut into a glass (you may need a small sieve). This is amazing to drink cold and fresh or add to smoothie recipes.
With the coconut water removed, it's time to open the coconut. One of the easiest ways to open the coconut is to simply tap a hammer along the middle of the coconut a few times, spinning it as you go. The coconut will split in two fairly easily this way
Add the coconut flesh and water in a blender/high-power food processor.
Blend for around 2 minutes, until the mixture looks creamy and thoroughly mixed.
Next, pour the mixture into a nut milk bag or through a cheesecloth to squeeze out all the liquid.
And it's done.
Note:
Place the coconut in your freezer overnight before making this recipe ( after draining the coconut water). When using the hammer, you'll find that the shell comes apart really easily from the coconut meat, and the whole process takes less than a minute.
Enjoy!