Fresh Home-made Coconut Milk (Whole30)
Ingredients
Process
- Break the coconut and slice out the coconut meat
- Add all the coconut meat in the blender with 2 to 3 cups of water and blend it to a smooth consistency
- Strain the milk out using a strainer and squeeze out the pulp
- Save this milk separately if you want to use it in your coffee or tea as a creamer as this has a thick consistency
- Add the pulp back into the blender, add a cup of water and blend well again
- Repeat the process of straining and squeezing out all the milk
- Add the left over pulp one more time with a cup of water and blend well again
- Run the milk through a strainer or nut milk bag which has a finer mesh a couple of more times to remover any pulp which might have escaped the previous time
- Discard the pulp
- Store it in the coldest part of your fridge
Notes
HOW TO CRACK OPEN A COCONUT To crack the coconut evenly into two halves, soak in water for 15 to 20 minutes. Use a clean hammer to crack the coconut by hitting it in the middle a few times, while holding the coconut with all 5 fingers, placed on the palm. Placing a kitchen paper towel or a cotton kitchen towel on your palm might be a good idea as the coconut crack might pinch your skin. Keep a wide mouthed pan to catch all the coconut water, which is a refreshing drink full of electrolytes. Some people make a hole through the top three weak points, and empty the water out and then break it with a hammer, but we always break it the traditional way . Once the coconut is cracked open empty out the water. Using a blunt small knife, break small pieces of the coconut out of the shell.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 28 |
Fat: | 3 g |
Carbohydrates: | 1 g |
Protein: | 0 g |
Cholesterol: | 0 g |
Sodium: | 0 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Calculated per serving. |
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