Step-by-step guide to preparing one of the most versatile plant-based milks. Perfect for desserts, sauces, seafood and fish stews, or as an alternative to animal milk. If your coconut doesn't have a lot of water, just combine it with filtered water to cook the pulp. Also, if the sieved milk is still thick, you can dilute it with water. If it's too thin, gently simmer it over low heat until you achieve the desired texture.
Find the softest spot on top of 1 coconut. Pierce it with the tip of a knife and twist to carve through the coconut meat
Use a skewer or a screwdriver to enlarge the hole
Pour out all the coconut water into a container and reserve
Place the coconut over high heat on the stove and let it burn for about 3-5m until it cracks
Let the coconut cool down until you can handle it
Hit around the coconut with a hammer to crack it open and remove the shell
Break it into smaller pieces to remove the remaining shell. Insert a spoon between the meat and the shell to loosen it more easily
Remove the peel with a knife
Rinse the coconut and cut it into small cubes
Add the coconut water and cubed pulp to a pot. If the coconut doesn't have a lot of water, add filtered water to barely cover the coconut in the pot
Cook it over low heat for 10m to soften and extract the flavors
Transfer the pulp and water to a blender while still hot. Blend on high speed until homogeneous and let it rest for 5m to set the flavors
Sieve through a kitchen towel or cheesecloth, squeezing well to extract all the liquids. The coconut milk is ready
Enjoy using it in your recipes! It's great in stews or desserts!
Yield 400 ml