I love all things coconut. Especially coconut milk. It tastes great on its own or as an addition to smoothies or oatmeal! While commercial brands of coconut milk are available for purchase (thank you So Delicious and Trader Joe’s!), there’s nothing quite like the taste of home made coconut milk. It’s a drink you’ll want to savor. And when you make it at home, you know it’s free from added sugars and preservatives.
Another plus? Research is beginning to show possible health benefits from consuming coconut products. Consuming coconut may assist in losing weight, strengthening the immune system, reducing the risk of heart disease, and improving skin and hair health. For more details, click on the link below:
The ingredient list for this recipe is simple: 1 young coconut. Young coconuts are white on the outside and are usually clearly labeled.
Use a large, sharp knife to begin to break into the coconut about 1 – 1.5 inches from the point of the coconut.
If your knife (like mine!) isn’t sharp, it may be necessary to shave off the sides of the coconut to gain access to the shell underneath.
My best advice? Don’t give up! When a crack appears in the shell, you are well on your way. I often use the tip of my knife or fingers as leverage to finish opening the coconut. As long as you are careful, anything goes!
Pour the coconut water into your blender and use a spoon to scrape the meat from the shell.
You will end up with a good sized pile of coconut meat (I can never resist eating a piece!). It’s then time to pick off any small, brown pieces of shell that are stuck to the coconut meat.
Add the cleaned coconut meat to the coconut water in the blender.
And blend until smooth! You’re then ready to enjoy a glass of fresh, creamy coconut milk!
- 1 young coconut
- Open young coconut (see tips on opening above)
- Pour coconut water into blender
- Scrape coconut meat from coconut shell
- Scrape any brown shell pieces from the meat
- Add cleaned coconut meat to blender
- Blend until smooth
- Serve immediately or refrigerate