There are two ways we do this:
1) FAST COCONUT MILK
Whizz 2 cups of organic unsulphured dessicated coconut with 4 cups of filtered water in your blender. Do this for approximately 2 minutes when you notice the water looking milky.
Strain by pouring mixture through cloth into a jar. I attach the cloth around the mouth of the jar with a rubber band. A good amount will pass through relatively quickly, and then the remainder will strain through over the next half an hour or so.
Set aside the leftover coconut pulp and use in other recipes, such as raw carob balls or superfood bars.
Store coconut milk in the fridge. I find it keeps well for about 3-5 days.
2) CREAMY COCONUT MILK
My husband has the honour of doing this. He uses a sharpened screwdriver to stab two holes through two of the three eyes. Pour out the coconut water from the inside. He holds the coconut like a ball in his hand, and hits it with the back of a heavy knife while turning the coconut until it cracks open. You can hear when it’s about to open, as it begins to make a hollow sound when hit with the back of the knife.
Once the coconut is cracked into two halves, he uses a second screwdriver with a bend on it, and he uses this to prise out the flesh of the coconut. The brown left on the coconut is removed with a regular peeler.
- If you have a masticating juicer, like a Champion or Omega, simply feed the pieces through using the juicing screen. Use the resulting dry pulp in other recipes.
- If you don’t have a juicer, all pieces go into a blender with the coconut water plus another 2 cups of purified water, and blend for approximately 2 minutes. It’s then poured through a sieve with a bowl underneath to catch the milk. Gently press with a spoon to squeeze out the pulp.
The end product is beautiful creamy coconut milk with a yield of about 2x 720ml bottles full – yum!
We use this coconut milk on our breakfast, in raw ice-cream, and as a substitute for cow’s milk in some baking (eg. muffins).
[Gluten-free, dairy-free, grain-free].