How to Make Fresh Coconut Milk! No Waste + Step-by-Step Guide

Select mature coconuts by shaking them to hear the water slosh inside.

Avoid coconuts with cracks to prevent mold.

Use a heavy knife or hammer to crack open the coconut shell.

Use a spoon to scoop out the coconut meat from the shell safely.

Rinse the coconut meat to remove any leftover fibers.

Chop the coconut meat into smaller pieces for easier blending.

In a blender, combine 1 cup of chopped coconut meat with 1 cup of water (or use coconut water for added flavor).

Blend until smooth.

Set up a fine strainer with cheesecloth inside a bowl.

Pour the blended coconut mixture into the cheesecloth in batches for easier straining.

Gather the ends of the cheesecloth and twist to extract as much liquid as possible.

Set aside the coconut pulp after straining.

For a second extraction, blend the leftover coconut pulp with another cup of water.

Combine the two batches of coconut milk for a balanced consistency.

Store the fresh coconut milk in the refrigerator for a few days or freeze for up to 3 months.

Let the coconut milk sit to allow the cream to separate from the water.

Scoop off the thick cream that rises to the top for a richer flavor.

Use the leftover coconut water in recipes or drink it straight.

To make coconut flour, dry the leftover coconut pulp in an oven at 200°F for a couple of hours until crisp.

Blend the dehydrated coconut pulp to achieve a finer texture.

Cooking Techniques

Equipment Needed

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Dietary