Above right is coconut ‘chips’ or ‘flakes’ which are usually less processed than shredded coconut! Both will work for this coconut milk recipe! The above left is shredded/desiccated coconut. PSA: If you avoid additives in your food, check the ingredient panel when you purchase shredded/desiccated coconut as unfortunately many brands have a lot of those difficult-to-pronounce words.
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Pro Tip: You can make homemade coconut milk with shredded coconut in a food processor! A high powered blender does a better job of this but if you don’t have a blender you can still play this game! The ratio for coconut milk from shredded coconut is: 1 cup of desiccated coconut and 2 cups of water. You don’t have to strain this through a nut milk bag but we usually do to remove any fibrous texture. Simply add the desiccated coconut, water, and a pinch of salt to a blender or food processor and blend for 45-60 seconds.
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Ok, next we’ll focus on how to make coconut milk from desiccated coconut? This method is very simple as shredded coconut is already in a usable form. You can use a vegetable peeler to remove it but it’s fully aesthetic- we don’t bother with that, we’re ready to make coconut milk!Ĭoconuts do vary in size, but my standard rule of thumb is one whole coconut mixed with 4 cups of water in a high-speed blender to make coconut milk from a fresh coconut! From Shredded Coconut The meat will have a tough, brown outer layer. Please, be so careful if you use a knife! We recommend make the cuts with a knife, then try to do the ‘prying’ with a spoon! The best method I know is to make little triangular cuts on the coconut meat and pry small pieces out as pictured above. But, for the average home chef how in the world do you get the coconut meat out? Very, very carefully! When I did this for a living, my BFF was this gadget called ‘The Coconut Tool.’ Google it. We’ve found cutting small, triangular pieces works well! Be careful- this part is tricky! The ratio for coconut milk from a fresh coconut is: 1/2 a fresh coconut and 2 cups of water. (Sorry, real talk) This may not be the case everywhere, but a quick heads up! I’d hate for you to get your heart set on making this, finally crack the coco open only to learn it’s spoiled. 1 in 10 coconuts I’ve purchased from a standard grocer has been bad. As coconuts mature the amount of water inside decreases! Thus you’ll unmistakenly hear the ‘sloshing’ sound in a mature coco– this is perfect!Īlso: As coconuts are shipped in (at least in the PNW) from a land far, far away and are not a kitchen staple I would opt for purchasing 2-3 coconuts from the grocery store. you should hear water sloshing around! Young Thai coconuts, also called ‘drinkers’ or ‘poppers’ are nearly filled to the brim with coconut water– you won’t hear the sloshing sound. Tidbit: If you want to be certain, gently shake the coconut near your ear when you are choosing a coconut to purchase…. The coconut meat is what we’ll use to make coconut milk. The young coconuts have sweet and delicious coconut water but zero or low amounts of coconut meat. Mature coconuts are key here, you’ll want to pick up a brown, fuzzy coconut- not a young Thai coconut. Steps: You need to crack open the coconut, remove the meat, and blend the meat with water. Additionally, if using a fresh coconut- A sharp kitchen knife, hammer, and patience!įirst up, how to make coconut milk from a fresh coconut? This process sounds simple but it does require finesse.A sweetener (optional), if using the coconut milk for a sweet application.Nut milk bag to strain the fresh coconut milk.A high powered blender (We do list several food processor substitutions!).Here are the basic tools you’ll need to make all 4 of these recipes: There are 4 ways to make homemade coconut milk: The finder of lost things, the answer to all your questions, the journey to end your searching…It’s homemade coconut milk, y’all! We’re about to get real intimate with these tropical creatures- learning the ins & outs of how to make coconut milk at home- 4 different ways!
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