This homemade coconut milk recipe is simple and uses frozen shredded coconut meat and fresh coconut water for raw coconut milk with all the enzymes and nutrition preserved.
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, if you don't have a juicer, line a large bowl with a fine mesh cheesecloth and pour the coconut meat/coconut water 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.