Coconut milk, a creamy and flavorful liquid derived from the flesh of mature coconuts, has become a staple in cuisines around the world. With its rich texture and subtle sweetness, coconut milk adds a unique depth to both sweet and savory dishes. But what exactly is coconut milk, and what makes it so special?
INGREDIENTS
US Customary | Metric
- 1 large fresh coconut
INSTRUCTIONS
- Hold the coconut over a bowl and firmly tap around its equator with the back of a sturdy knife (or a rolling pin, though it may leave dents) until it cracks open. Catch the coconut water in the bowl, strain, and set it aside for drinking if desired.
- Using a blunt butter knife, slide the blade between the flesh and shell, gently working it around to loosen the flesh. It may take a few attempts before it pops free. Peel off the brown skin.
- Weigh the coconut flesh, then roughly chop it. Blend it with 1.5 times its weight in water until fully broken down.
- Strain the mixture through a cheesecloth-lined sieve, squeezing out as much milk as possible.
- Transfer the coconut milk to a bottle or airtight container and refrigerate. The milk will naturally separate into coconut cream and water—just shake before use.
NOTES
- Storage: Keep refrigerated and use within 3-4 days.
- Leftover Tip #1: Spread the remaining coconut pulp on a baking tray and dry it in the oven at 80°C (175°F) for 1-2 hours or in direct sunlight until completely dry. Grind it into homemade coconut flour.
- Leftover Tip #2: Repurpose the coconut shell as a natural bowl. Place it on a gas stove flame to burn off any fibers, then sand it smooth. Coat it with flaxseed oil a few times, let it dry, and enjoy your eco-friendly bowl.
