Making Fresh Coconut Milk
A carton from the store rarely holds the same depth as coconut milk pressed in your own kitchen. This method yields a thick, creamy liquid that smells unmistakably of toasted earth and tropical air.
Freshness determines the yield
Select a heavy, brown coconut that sounds full of liquid when shaken. If the coconut meat inside is yellow or smells fermented, discard it immediately.
- blender
- nut milk bag or double-layered cheesecloth
- large bowl
- heavy hammer or mallet
What goes in.
- 1 wholemature brown coconut, husked and cracked
- 2.5 cupswater, heated to just below boiling
Extracting the cream
Do not rush the final press; wringing the cloth firmly is what forces the dense fats out of the fibers and into your bowl.
The method.
Remove the meat
Pierce the eyes of the coconut to drain the water. Crack the shell with a hammer, then use a sturdy knife or a butter knife to pry the white meat away from the hard shell.
Clean the pieces
Use a vegetable peeler to shave off the brown, woody skin from the back of the coconut chunks. Chop the white meat into small, uniform cubes for easier blending.
Blend
Place the coconut pieces into the blender. Pour the hot water over them and let it sit for two minutes to soften the meat. Blend on high for sixty seconds until the mixture looks like thick, white pulp.
Strain
Pour the mixture into your cloth set over a large bowl. Gather the corners and twist tightly, pressing hard to extract every drop of liquid until only dry fibers remain.
Other turns to take.
Second Press
Add 1 cup of warm water to the remaining coconut pulp and repeat the blending and straining process for a thinner 'second milk' suitable for poaching or thinning sauces.
When it doesn't go to plan.
Chill the milk for two hours; a thick layer of coconut cream will rise to the top, which you can scoop off for curries.
Use the leftover shredded coconut pulp in granola or for baking, but spread it on a tray and dry it in a low-heat oven first.
If the milk separates, simply whisk it vigorously to emulsify the fat and water back together.
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 freeze it?
Yes. Pour the milk into ice cube trays and freeze. Pop the cubes into a bag once solid to use as needed in soups or smoothies.
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