Homemade raw coconut milk blended using fresh coconut meat and coconut water. Healthy, unprocessed, and enzyme-rich recipe which includes a video tutorial.
Two of the top items I buy at my local Asian Supermarket are bags of fresh coconut meat and young coconuts, which I use to make raw coconut milk.
High-quality coconut milk is a must-have staple in the kitchen. It is a much healthier option than hormone-disrupting soy milk.
The most highly desirable nutrient in coconut fat is lauric acid. The body uses this fatty acid for energy. It is also highly anti-microbial.
In fact, this lipid is so important to human health that the mammary gland makes lauric acid for breastfeeding babies! It is also present in a quality homemade baby formula recipe, but not in commercial brands even if organic.
I personally prefer to make coconut milk in a manner that maintains rawness so that all enzymes and nutrients are intact.
This is important, especially for dairy-intolerant children who may consume it frequently as a healthy milk substitute.
If you prefer even more probiotics in your coconut milk, you can use this raw coconut milk and ferment it into coconut milk kefir.
The leftover coconut meat can be used to make homemade coconut flour for baking so that nothing goes to waste.
Homemade RAW Coconut Milk Recipe
Easy, homemade raw coconut milk you can make in minutes using fresh coconut meat and coconut water. Recipe includes video tutorial.
Thaw the frozen shredded coconut meat.
Open the young coconut as demonstrated in the video below and drain the coconut water into a bowl.
Place one cup of fresh coconut water and one cup of shredded coconut meat into a blender or food processor.
Blend until smooth. Check the consistency of the mixture. If it is extremely watery, add a bit more shredded coconut and blend again until smooth.
Pour coconut meat/coconut water mixture into a juicer to quickly strain out the coconut fiber. What is left is raw, whole coconut milk!
Alternatively, line a large bowl with a fine mesh cheesecloth or dishtowel and pour the coconut mixture into the bowl. Gather up the ends and squeeze out the coconut milk into the bowl.
Repeat to make one more cup of coconut milk. Making one cup of coconut milk at a time seems to work best in my experience so as not to overfill the blender and to achieve ideal consistency for the coconut milk.
Refrigerate the fresh, raw coconut milk. It will last for one week in the refrigerator.
Raw coconut water brands from the store can be substituted for the fresh coconut water as desired if fresh young coconuts are unavailable.