Making Coconut Milk
Updated: Sep 20
Homemade coconut milk is ridiculously easy to make and tastes infinitely better than anything store bought. It is the foundation upon which many recipes build. It is the secret to perfect soups, mouthwatering ice cream, healthy glowing skin and the best coffee drinks of your life.
Our recipe calls for coconut water in lieu of plain water. The alchemy of combining mature meat with sweet coconut water sets this recipe apart. Master it, your taste buds will thank you.
1 shaker coconut
water of drinking coconut
Husk or chop a shaker coconut in half using machete or axe.
Scoop out meat using curved coconut tool.
Rinse meat, place in blender, top with coconut water & blend.
Strain through nutmilk bag, squeezing hard to get all liquid out.
Get yourself a good strong nutmilk bag, it’s worth the investment. After each use wash it vigorously with warm soapy water and rinse well. If you live in a humid climate, store your bag in the freezer between uses.
The water temperature needs to be at least 75 degrees for this recipe to work. In cold water the oils won’t emulsify, leaving your milk bland and watery. On cold Hawaii mornings you can avoid this by heating water on stove for just a minute.
Pour your finished milk into mason jars, filling all the way to the absolute brim. Minimizing the amount of air in the jar keeps the flavor fresh and fresh is best.