Homemade Coconut Milk

Method

1. Open the coconut by hitting it with the back of a knife all around the center, top, and bottom until you hear a dull sound indicating a crack.
2. Insert the knife blade into the crack and drain the coconut water into a container; set aside.
3. Continue hitting the coconut to separate the shell from the flesh, then use a small knife to scrape out all the flesh.
4. Weigh the coconut flesh (e.g., 350 g).
5. Measure water equal to double the weight of the flesh (e.g., 700 ml). Warm the water in a kettle or pot for 2–3 minutes until it reaches about 40°C (not boiling).
6. Grate the coconut flesh with a fine grater or cut into very small pieces. (If using a juicer, cut into small pieces to avoid forcing the machine.)
7. Add the coconut pieces to the warm water and let steep for 5–6 minutes to release the fats and flavor.
8. If using a blender or food processor: blend the mixture until smooth, then strain through a cotton cloth or fine sieve, squeezing well to extract all the milk.
9. If using a juicer: run the mixture through the juicer. The liquid milk comes out from one side, and dry pulp from the other.
10. Repeat the process with the pulp once more: add fresh warm water (same amount) and steep or juice again to extract remaining milk.
11. Collect all the milk. Store in the refrigerator for up to 3 days.
12. The leftover coconut pulp can be dried and frozen for use in baking or desserts.