I do admit to loving the naturally nutty taste and smooth velvet texture of coconut water albeit its frightfully expensive statue. My first taste of fresh coconut water was 20 years ago in Hawaii where I became besotted with the unique flavour.
I regularly buy green or young coconuts; and when on special can be bought as cheaply as 50-cents per coconut, with one coconut yielding approximately one cup of liquid.
But then what to do with the flesh of the coconut? Yes, you can eat the flesh but there is nothing more quick, simple or naturally healthy than using the flesh to make your own coconut milk.
This non-diary milk can be used when cooking curries and vegetables, in breakfast cereal and desserts or in fruit smoothies.
Next on my bucket list is making coconut yoghurt.
Making your own coconut milk means knowing exactly what it contains – NO preservatives, NO additives and NO nasty extras to preserve its shelf life.
I used the same principle as making almond milk; simply adding water and coconut flesh into a blender and processing into a pulp then straining the liquid through a muslin cloth. The result is creamy coconut milk at the ready!
Process coconut flesh and water to produce a creamy, healthy, non-dairy coconut milk drink.
Please Note homemade coconut milk is slightly thinner than store bought canned varieties and will separate due to there being no additives in the milk. Simply shake or stir the milk prior to use. It will last for approximately 3-4 days in the refrigerator.
Preparation Time: 15 minutes
Makes: 2 Cups
Ingredients 1 Coconut
2 Cups Water
Cut open a green coconut and pour the coconut water into a glass, then extract all the flesh from the coconut shell.
Green or young coconuts produce a tastier yield of coconut milk.
Place the flesh into a blender and add 2 cups of warm water.
Add a couple of tablespoons of the coconut water into the blender containing the coconut flesh and water.
Coconut flesh, water and a couple of tablespoons of coconut water is all you need to make homemade coconut milk.
Process the coconut and water on high for approximately 5 minutes.
Line a bowl with muslin cloth then transfer the processed pulp into the cloth.
Line a bowl with muslin cloth and transfer the processed pulp into the cloth.
SQUEZE the cloth until all the liquid has been extracted.
Squeeze the cloth containing the coconut pulp until all the liquid has been extracted.
Transfer the milk into a small bottle or glass jar and refrigerate until required.
Coconut Milk will last for approximately 3-4 days in the refrigerator.
The milk can also be frozen for later use.
Tip The leftover pulp in the muslin cloth will resemble desiccated coconut. Allow the coconut to dry out and use in cereals or as a substitute for breadcrumbs.