Homemade Coconut Milk

Ingredients

Mature coconut

1

Hot water

2-4 cups

Instructions

1. Begin by carefully prying open the mature coconut. Tap around the 'eyes' of the coconut with a hammer or a heavy knife until it cracks.
2. Pour the coconut water into a separate container for later use, as it is refreshing and hydrating on its own.
3. Using a sturdy spoon or coconut scraper, extract the white coconut meat from the shell. Aim to get as much meat as possible.
4. Place the scraped coconut meat into a blender and add 2 cups of hot water. For a creamier coconut milk, you can add up to 4 cups of water.
5. Blend on high speed for about 2-3 minutes until the mixture is smooth and creamy, ensuring no large chunks remain.
6. To extract the milk, pour the blended mixture through a cheesecloth or fine mesh strainer into a large bowl. Squeeze or press down on the mixture to extract as much liquid as possible.
7. The remaining coconut pulp can be discarded or saved for use in baking, smoothies, or as a topping for desserts.
8. Allow the coconut milk to cool before using. Store it in an airtight container in the refrigerator for up to one week.