Making Fresh Coconut Milk
Extracting milk from a fresh coconut involves cracking the shell, scraping the meat, blending it with warm water, and pressing the mixture through a fine-mesh cloth. The process takes about 30 minutes and results in a rich, opaque liquid far superior to the shelf-stable cans found in stores.
Mind the shell and the temperature.
Use mature brown coconuts; the weightier they feel, the more liquid and meat they hold. Keep your water warm, not boiling, to better extract the oils from the coconut flesh.
- Heavy hammer or mallet
- Sturdy kitchen knife
- Box grater or food processor
- Nut milk bag or layered cheesecloth
- Large mixing bowl
What goes in.
- 1mature brown coconut
- 2 cupswater, heated to 130°F
Mechanical force vs. hydration
The strength of your milk depends on the ratio of water to meat and the pressure applied during the final squeeze. A tight, firm twist of the cloth ensures every drop of fat is wrung out.
The method.
Drain the coconut
Find the three 'eyes' on the coconut. Pierce the softest one with a screwdriver or a sturdy knife and drain the coconut water into a glass. Save this for drinking.
Break the shell
Wrap the coconut in a towel. Use the hammer to strike the center of the coconut firmly until it cracks into large chunks.
Remove the meat
Use a butter knife to pry the white meat away from the hard shell. Peel off the thin, brown papery skin attached to the meat using a vegetable peeler if you want pure white milk.
Process
Grate the meat or pulse it in a food processor until it resembles coarse snow. Add the warm water and blend on high for one minute until the mixture looks like thick porridge.
Strain
Pour the mixture into your cloth placed over a bowl. Gather the corners and twist tightly, pressing hard to extract all the liquid.
When it doesn't go to plan.
Discard the brown skin for a smoother, whiter milk, but keep it in if you don't mind a slight tan color.
Save the remaining coconut pulp—dehydrate it in a low oven to make your own shredded coconut for baking.
The milk separates when refrigerated; simply shake the jar vigorously before using.
The ones that keep coming up.
How long does fresh coconut milk keep?
It will stay fresh in a sealed glass jar in the refrigerator for up to three days.
Can I use cold water instead?
You can, but warm water softens the saturated fats within the meat, allowing you to extract more flavor and creaminess.
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