Making Fresh Coconut Milk
Working with a whole coconut is a manual process that rewards you with the purest extraction possible. You are essentially creating an emulsion of coconut fats and water, separated from the fibrous pulp.
Choosing the right nut
Pick a coconut that feels heavy for its size and sounds sloshy when shaken. If the 'eyes' are moldy or soft to the touch, put it back.
- Heavy chef's knife or hammer
- Box grater or food processor
- Fine-mesh nut milk bag or double layer of cheesecloth
- Large mixing bowl
What goes in.
- 1mature brown coconut
- 2 cupshot water (not boiling)
Maximum compression
The strength of your grip when wringing the cloth is what dictates the fat content of the milk. Twist the cloth tightly and squeeze until only dry, crumbly fibers remain.
The method.
Open the coconut
Pierce the softest eye with a screwdriver to drain the water. Wrap the coconut in a towel and strike the equator firmly with the back of a heavy knife until it cracks open.
Remove the meat
Use a butter knife or a coconut scraper to pry the white meat from the hard shell. Peel off the dark brown skin from the back of the meat with a vegetable peeler.
Grind
Cut the white meat into small chunks and pulse in a food processor until it resembles fine, damp sand. Add a splash of your hot water to help it move.
Steep
Transfer the grated coconut to a bowl and pour the remaining hot water over it. Let it sit for 10 minutes so the water can hydrate the fats.
Press
Pour the mixture into your cloth. Gather the corners and squeeze firmly into a bowl, twisting the cloth to ensure every drop of liquid is extracted.
When it doesn't go to plan.
Use water just off the boil—around 160°F—to better liquefy the coconut fats without cooking the proteins.
Do not discard the remaining coconut pulp; spread it on a baking sheet and toast it in a low oven to create homemade coconut flour.
If you let the finished milk sit in the fridge, the thick cream will rise to the top; shake the jar to re-incorporate it before using.
The ones that keep coming up.
How long does it stay fresh?
Because it lacks stabilizers, it will only last 2 to 3 days in a sealed jar in the coldest part of your refrigerator.
Can I use cold water?
You can, but warm water is essential for drawing out the maximum amount of fat and flavor from the meat.