It seems the humble coconut has well and truly made a huge resurgence back into our lives of late. There isn’t a thing in life you CAN’T do with it these days.… It’s a toothpaste, a shampoo, a skincare product, a food, a drink, an oil, a milk… the list goes on. (Back in my day it was literally just the inside of a Bounty and that was IT… but hey.. who am I to argue…)
What it most definitely IS though, is delicious and there is no better indulgence (in my books anyway) than a creamy coconut coffee. Making your own coconut milk is super easy and you can add it to just about anything. Try it in your next soup or smoothie!!
The flesh and water of 1 x fresh coconut
1 1/2 cups filtered water
Warm your filtered water in a pot on the stove - don’t boil!!
Extract all of the flesh from your coconut and place it, the water from the coconut and 1 x cup of warm filtered water into a blender.
Blend for at least 5 minutes - 10 is better - at high speed until you see a good amount of liquid in the blender. You want to really try and pulverise the flesh!!!!
Once blended, transfer the contents into a fine mesh sieve that is lined with a piece of cheesecloth or muslin and placed over a bowl.
Add the other 1/2 cup of filtered water to the blender and give it a quick pulse to get any residue left behind. Pour that into the coconut mixture sitting in the cloth.
Now gather the ends of the cloth together, take the cloth ball into your hands and SQUEEZE IT LIKE HELL!!! You really want to try and extract every bit of liquid out of it you can. Make sure the liquid is draining through the sieve into the bowl.
Keep squeezing and squeezing until what you are left with in the cloth is just a pile of VERY DRY coconut flesh.
What you should have now in the bowl is some of the creamiest, most delicious homemade coconut milk ever!! It should yield about 2 cups and will keep in your fridge in an airtight container for up to 5 days.