I use coconut milk several times a month in savory dishes and desserts. As a matter of fact, coconut milk is an important ingredient in the cuisine of an entire region of the Dominican Republic: Samaná. While we have the convenience of walking out of the supermarket with a can of it any time we need it, there is no doubt the canned stuff will never be equal to freshly-extracted coconut milk. This healthy make-at-home version has no preservatives.
Instructions:
- Start with the freshly-extracted meat from one dry coconut.
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- Chop the coconut meat into dice-sized chunks. This will make it easier on your blender.
- Place the coconut meat in the blender and add two cups of water. Blend until it turns into a slush-like mix (about 5 minutes over high speed). If your blender is not powerful enough to move the mixture, add another half a cup of water.
- Pour the contents of the blender through a fine mesh strainer, pressing with a spoon to release as much liquid as possible.
Coconut milk is at its best fresh, but it can be refrigerated for up to a week in an airtight jar with a lid or cap. The yield is about the same amount of water you put in.
Try these recipes made best with fresh coconut milk:
Pomegranate, Coconut and Mango Paletas
Berry Cherry Coconut Breakfast Smoothie
Quinoa Coconut Breakfast Pudding
