How to Make Fresh Coconut Milk at Home: Easy and Waste-Free Method

If you live far from tropical regions, enjoying fresh coconut milk can feel like a rare treat, often only available during vacations or at a premium price in stores. Fortunately, you can easily make your own coconut milk at home using a sustainable, waste-free method.

First, it's important to distinguish between the coconut water inside the shell and the coconut milk extracted from the white flesh. While coconut water is the clear liquid found inside the nut, coconut milk is made by processing the creamy white meat.

Commercial producers typically grind the coconut flesh and press it using heavy machinery, while vendors in tropical markets often grate and squeeze it manually. We’ll follow a similar approach, but instead of using whole coconuts, we’ll use widely accessible dried shredded coconut flakes.

Before making the coconut milk, soak the dry shredded coconut to rehydrate it. Use a ratio of one part shredded coconut to two parts boiling water.

Cover the soaked coconut and let it swell for about 30 minutes.

After soaking, blend the softened coconut flakes thoroughly using a blender.

Transfer the blended coconut pulp onto a cheesecloth-lined strainer and press firmly to extract the liquid — this freshly squeezed liquid is your homemade coconut milk.

This homemade coconut milk can be enjoyed on its own or used as a creamy base for porridges, sauces, soups, and desserts. The leftover coconut pulp can be dried and ground into flour or added whole to baked goods for extra texture and flavor.

Recipe

Ingredients:

• 2 cups shredded dried coconut flakes;
• 1 liter boiling water.

Instructions:

1. Pour boiling water over the shredded coconut and cover. Let it soak for 30 minutes.
2. Blend the soaked coconut for about one minute until smooth. Transfer the mixture to a cheesecloth-lined strainer and press to extract the milk.
3. Store the fresh coconut milk in the refrigerator and consume within five days.

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