Fresh Coconut Milk

READY IN: 55mins
Recipe by Just_Ducky

I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings

Top Review by Andi of Longmeadow

Hit me with a coconut! I made this lickity split, and we were right in business. As a previous reviewer said, that little coconut (after coming out of a heated oven) looks like a wild-child, I almost didn't want to cut it open :) But I did, great instructions! Now I don't need a chisel/hammer method to open my coconuts, and there is nothing better then fresh coconut milk in recipes - YUM-O! Tx! Made for ZWT7


  1. Preheat oven to 400°F.
  2. Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
  3. Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
  4. If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
  5. Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
  6. Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
  7. In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
  8. Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
  9. Use in any recipe calling for coconut milk.
  10. Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.

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