- Common name: Coconut
- Type: Palm
- Scientific name: Cocous nicifera
- CHamoru: Niyok
- Filipino: Niyog
Best used as: versatile
Homemade Coconut Milk
- 1 mature coconut – flesh
- 3 cups of filtered water3 cups of filtered water
- 1 vanilla pod or vanilla extract
- First, you have to open your mature coconut, to remove the meat. There are a number of ways that you can open your coconut. Make a hole (or 2-3) in the thin coconut’ eyes’ part at the top of the shell. You can use any sharp tool for this, like a screwdriver. Be careful to place your coconut on top of a kitchen towel to stop it from shooting across the counter.
- Drain the coconut water from the coconut into a glass (you may need a small sieve). This is amazing to drink cold and fresh or add to smoothie recipes.
- With the coconut water removed, it’s time to open the coconut. One of the easiest ways to open the coconut is to simply tap a hammer along the middle of the coconut a few times, spinning it as you go. The coconut will split in two fairly easily this way.
- Next, Remove The Coconut Meat From The Shell carefully using a knife or special coconut tool (like a kamyu). Place the coconut on a kitchen towel to keep it in place.
- Add the coconut flesh and water in a blender/high-power food processor. You could also add vanilla extract at this point and possibly some maple syrup, or dates, as a natural sweetener. Alternatively, leave as unsweetened coconut milk. Do not add any vanilla if you’ll be using coconut milk for a savory dish.
- Blend for around 2 minutes, until the mixture looks creamy and thoroughly mixed. Taste a spoonful and adjust the sweetness if wanted.
- Next, pour the mixture into a nut milk bag or through a cheesecloth to squeeze out all the liquid. This can also be done by hand.