Now that you are all pros at cracking open coconuts, thanks to the video tutorial I posted yesterday, we can use all that beautiful creamy soft flesh to make our own Homemade Coconut Milk.
My oh my is this stuff ever good! I’m telling you, no matter how much I love my canned coconut milk, it doesn’t even come remotely close to this fresh homemade version in terms of taste.
That said, our home equipment is probably not quite as efficient at extracting all the goodness from the flesh than those commercial machines, so the texture isn’t exactly as thick and creamy. You couldn’t turn this one into whipped cream, for instance.
But still, the texture is craaaaazy creamy, pretty much like that of half and half cream. Seriously, you’ll want to just plain drink this straight from the jar… and I guess you could do that if you wanted to, there are no laws against that. You could even add a little bit more water, or coconut water, if drinking it was your intention.
But if you want to use it for cooking, or to put in your coffee, I find the consistency is just perfect!
And the taste. OMG. Did I tell you about the taste? It’s un-free-kin-buh-lee-va-ble. So fresh, so real, so fragrant… out of this world. It’s just like fresh coconut in the creamy liquid form. Really, you have to try it to understand what it is that I am talking about.
Let’s have you do just that.
Once you’ve got that coconut flesh all extracted from the hard shell and peeled and ready to go, just add it to your blender, along with the water from your coconut and an extra cup of plain filtered water.
Process that on the highest possible speed for at least 5 minutes, maybe even 10.
You really want to get the most out of that coconut flesh as you possibly can. You’ll notice, as the flesh spins around, that it will get looser and looser and will spin more freely after a while. You want to be able to see some liquid in there. A good amount of liquid!
When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that’s been lined with cheesecloth.
Add another half cup of plain water to your food processor and give it a quick spin just to get every last bit that was left behind. Add that to the rest of the fragrant pile of coconut.
Now comes the part that I hate (remember how I looooove squeezing water out of things?). You need to squeeze the bejesus out of this. And I do mean the beeee-jeeee-zzzzus. Squeeze until your hands turn blurry, like mine did! 😉
You will be left with a whole bunch of dry, VERY dry, and pretty bland and tasteless, shredded coconut flesh. You could discard this, or hold on to it and add a few tablespoons to random dishes that you make. Honestly, though, it’s not really palatable.
I haven’t really experimented with it yet, but I get the feeling that I will have a chance to do that over the course of the next few months. If I come up with a genius idea, you can be sure that I will let you know!
Now for the interesting part! Transfer your beautiful coconut milk to a glass jar or container. Can you get a feel of how crazy creamy this is just by looking at it?
It’s insane, I tell you. Intoxicating, even!
If like me you consume A LOT of coconut milk, as in on a daily basis, this might be a little bit too much work to constantly make your own, because that would mean you’d have to whip up a fresh batch every 4-5 days or so, because this is how long you can expect this fresh milk to keep for.
But if this is something that you only use on an occasional basis, or you just want to treat yourself to an amazing drink (can you say Piña Colada?) this is VERY well worth the trouble, I swear.
Especially now that cracking those coconuts open has no secret for you!