Description
When you prepare a recipe with fresh coconut milk, you will definitely enhance the sweet, tropical and nutty coconut flavor to your dish.
Scale
Ingredients
- 1 whole mature coconut
- 4 cups of cold water
Instructions
- Place screw driver over the eyes of coconut and tap with hammer until it punctures through the coconut.
- Drain the coconut water into a bowl. Discard the coconut water.
- Place the coconut on a towel and with a hammer, tap around the equator until you completely crack open the coconut shell. Separate the two coconut halves with your hand.
- Tap one half of the coconut shell with a hammer several times until it cracks in several places. Repeat this process with the other half.
- Remove the flesh from the shell by prying the meat off from the shell with a table knife.
- Pour 4 cups of cold water and coconut meat into an electric blender. Blend at high speed for 2 minutes or until the coconut mixture has a smooth watery consistency.
- Line a fine-mesh sieve with cheesecloth. Place over a large bowl.
- Strain the coconut mixture by pouring the coconut mixture through the cheesecloth.
- Lift the edges of the cheesecloth and squeeze all the liquid from the cheesecloth with your hands.
- Remove sieve from bowl and stir the coconut milk.
Notes
You can refrigerate and use the coconut milk for 4 days or freeze and store it for 3 months. The coconut milk has a tendency to separate with the coconut cream on top and the liquid at the bottom. Just stir until you mix both the coconut cream and the liquid prior to use.
- Category: Beverages
- Method: Blending - Electric Blender
- Cuisine: Puerto Rican
Keywords: Coconut Milk, Leche de Coco