Making Fresh Coconut Milk
Fresh coconut milk relies on the fat content of the mature nut, which provides a richness that permeates everything it touches. Once you discard the inner water, the meat becomes your base for a clean, undiluted extraction.
The age of the coconut matters
Look for a coconut that feels heavy and sloshes audibly when shaken; avoid any with soft spots near the eyes.
- Heavy cleaver or hammer
- High-speed blender
- Nut milk bag or double-layered cheesecloth
- Large mixing bowl
What goes in.
- 1Mature brown coconut
- 2 cupsWater, heated to just below boiling
Hard Squeeze
Do not simply let the liquid drain. You must wring the bag with significant force to release the oils held within the fiber of the coconut meat.
The method.
Open the coconut
Pierce one of the eyes and drain the water. Wrap the coconut in a towel and strike it firmly with a hammer until it cracks into manageable sections.
Remove the meat
Use a dull butter knife to pry the white meat away from the shell. Use a vegetable peeler to shave off the brown, woody skin attached to the back of the meat.
Blend
Place the chopped coconut meat into the blender. Pour the hot water over it. Blend on high for sixty seconds until the mixture looks like thick, white porridge.
Strain
Pour the mixture into your nut milk bag held over a bowl. Let it cool for a minute, then squeeze until no more liquid emerges.
Other turns to take.
Heavy Cream
Use only 1 cup of water for the same amount of coconut meat; this yields a dense, high-fat cream suitable for curries.
When it doesn't go to plan.
Discard the brown skin carefully, as it will darken your milk and add a bitter note.
Refrigerate the leftover shredded coconut meat and toast it in a dry pan for a crunchy topping.
The milk will naturally separate into a thick cream layer on top and water below; shake well before using.
The ones that keep coming up.
How long does this keep?
Keep it in a sealed glass jar in the refrigerator for up to three days.
Why use hot water?
Hot water helps emulsify the natural coconut oils more efficiently than room-temperature water, resulting in a silkier consistency.