Fresh Coconut Milk

Recipe by Just_Ducky
READY IN: 55mins




  • Preheat oven to 400°F.
  • 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.
  • 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).
  • If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
  • Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
  • Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
  • 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.
  • 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.
  • Use in any recipe calling for coconut milk.
  • Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.