What can I say about freshly made coconut milk other than WOW! Coconut milk has a real rich and creamy yet delicate flavor of coconut that will leave you wanting more.
I use fresh coconut milk in a number of ways, with my favorite being a base to my curry dishes, in smoothies, with granola and when I want a rich creamy hot chocolate drink.
Once you taste how amazing this drink is you will not want to buy a shop brought one again.
Let’s get to it…..
1 fresh raw coconut
5-6 cups of fresh filtered water
3 pitted Medjool Dates
Powerfully blender (I use a Magimix)
1 glass bottle to store the milk
1 nut milk bag or cheese cloth (to extract the milk from the coconut pulp)
1 large bowl
Method to follow:
First you will need ensure you drain the water out of your coconut, this can be done by making a small hole in your coconut using a corkscrew, once all the water is drained from your coconut place it to one side.
You can now start to open the coconut and remove the flesh/meat from the shell. I found the easiest way to do this is to wrap the coconut in a tea towel and bag it a couple of times with a rolling pin. As the shell begins to crack the flesh/meat of the coconut can start
Cut the coconut into small pieces (shown below) and add it to the blender along with the water and blend for approximately 5 – 10 minutes.
While the milk is blending, place either your cheese cloth or nut bag in the large bowl ready for the milk to be poured into. Once you have finished blending the milk pour it into the nut bag/cheese cloth (depending on the amount of liquid you may need do this in two goes) and carefully gather the edges of the cheese cloth or the strings of the nut bag with one hand and gently squeeze the bag/cloth with the other hand. Continue to do this until you are unable to get any more milk from the bag/cloth.
carefully pour the milk into a glass jar and enjoy….Store in the fridge for up to 5 days.