Coconut Milk - RECIPE IN DESCRIPTION

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Coconut Milk (1 Ingredient) 🥥

By @Hermann

INGREDIENTS

1 large fresh coconut
INSTRUCTIONS

Hold the coconut over a bowl and use the back of a sturdy knife (or a rolling pin, but it might leave dents) to knock firmly on the centre of the shell, going around the equator until it cracks open and catching the water in the bowl (you can strain and drink it).
With a blunt butter knife, pierce between the flesh and shell and wiggle the knife around the flesh to loosen it (it might take a few turns before it pops loose), then peel off the brown skin.
Weigh the flesh, then roughly chop it and blend along with 1.5x the weight in water until completely broken down. Strain through a sieve lined with a cheesecloth and squeeze out as much milk as you can. Store in a bottle or an airtight container in the fridge until needed. The coconut cream and water will naturally separate after a few minutes, so just give it a shake before using.
Leftover Tip #1: Spread out the leftover coconut pulp on a baking tray and dehydrate it in the oven (at 80°C) for around 1-2 hours, or in the sun, until completely dry. Then grind it for your own coconut flour.
Leftover Tip #2: You can use the leftover shell without the hole as a makeshift bowl. Place it onto a gas hob and turn on the flame to burn off any fibres. Then use some sandpaper to smoothen it all around. Give it a few coatings of flaxseed oil before letting it dry and using the shell as a bowl.