I love coconut. I love making coconut yoghurt, milk and butter from the meat and drinking the water and making coconut water kefir. The recipes couldn’t be simpler.
The results from making them fresh and from home are so beyond what you can buy in cartons, cans and jars! Mostly however because the natural bacteria are still present in the fresh meat and water and this greatly enhances the health giving properties. I use Young Thai coconuts, they are my favourite tasting ones. They also have a good amount of soft meat and water to make a delicious coconut milk that does not need straining. Have a look at my post to see how to easily open them
There are also several methods of making coconut milk from dried coconut too. In the tropics we have these in abundance of fresh coconuts in the supermarkets and after using the water and meat they are a bargain. Now I just need some ideas on how to use the husks- I hate waste and live on the 27th floor! (update- we now live in a house and I am planning to use them as planters for some seedlings.)
The easiest way to make coconut milk is to use the contents of one coconut (meat and water- topping up with filtered water if necessary) and blend- however if you want to make more than one glass then follow this recipe.
- 1 1/2 Cups of Coconut water (about the contents of 1 coconut)
- 1 1/2 Cups of filtered Water
- 1 cup of coconut meat (normally 2-3 coconuts worth)
- Add all the ingredients into a high speed blender
- Blend until thick and creamy.
- No need to strain
- This will keep in the fridge for at least a week but it is normally used up way before then.
- I have also made Coconut milk Kefir from this also. Just add the milk grains and leave with a muslin cover for 12-24 hours- to taste!