“MMM, Pure heaven!!!” – That was the first thing that came out of my mouth after my first sip of fresh coconut milk made by me for the first time out of a fresh coconut. Freshly made coconut milk is a light, tender, smooth, mild yet flavorful tropical refreshment that is charged with most fantastic healing properties. I tried to do coconut milk before out of the dry shredded coconut or raw one from the freezer section. Not even close!
WATCH ME MAKE IT
DIVE RIGHT INTO IT – this video shortcut: Coconut milk
Cracking the Coconut Code
Homemade fresh coconut milk is an immediate energy source. Coconut milk supports healthy energy and endurance levels, along with the body’s ability to heal and repair tissue. Packed with nutrients, coconut milk balances lipid levels and promotes healthy inflammation response.
The unmatched nutritional value of the coconut lays in the unique fat molecule it contains. Recently, modern science unlocked the secret of coconut’s healing powers. Coconut is a unique source of medium-chain triglycerides (fatty acids) that are highly beneficial to overall energy and health, along with lauric acid (a fatty acid found in human breast milk).
The fact that only coconuts and breast milk contain lauric acid is just incredible to me! It’s just like true milk from the earth that was designed for us to consume. Scientific research reported that because of the unique antimicrobial qualities of lauric acid, coconut fat might prevent viral, bacterial, and fungal infections. (according to “How a PR Campaign Led to Unhealthy Diets” by Beatrice Trum Hunter; August 2003, Consumer’s Research, volume 86 #8).
Coconut Quest: Fresh or Not Too Fresh?
Here is the way I look at home cooking: If I’m investing my time and energy to create something, I better make it really good. You see, fresh coconut that is alive has a totally different vibrancy than the dried up variety, which reflects in taste quality and in the way it makes you feel after consumption. Once you experience the difference between alive and not-so-alive coconut milk, it’s hard to go back.
Personally, I do not bother making coconut milk from dry coconut or from the freezer. It tastes like the one from the can, to me. Canned coconut milk is the only milk you can find that contains only two ingredients (coconut and water). Not all of them, but you definitely can find some. You can consider purchasing a canned coconut cream instead of coconut milk, as milk is just a watered-down cream. Coconut milk from a carton is just flavored water with a bunch of additives; I would avoid it altogether. Anyhow, let’s get back to the good stuff.
I love all the experience of making fresh coconut milk, from cracking a coconut (thanks to my yogi-brother Rushill for teaching me the cracking technique) to milking it into a silky white heavenly liquid. To me, the end result is well worth the extra time and effort.
Things to know before you milk coconuts:
- If you buy the whole coconut in a store, you can store it in a fridge for several days with the top of the coconut (with the three eyes or indentations) facing upwards. Coconut will remain fresher longer if you crack it open right away and then refrigerate. In a lot of grocery stores, they will crack it open for you on demand. That is what I’m doing these days.
- Before shredding coconut, let it sit in room temperature for some time, it will soften the flesh and will make shredding easier.
- Steeping coconut flesh in hot water for a few minutes before blending will extract more flavor and make blending easier.
- Use good quality water. As any milk is mostly water, it is essential to use filtered or spring water.
- High-speed blenders are preferred to use for plant-based milk. They make milk incredibly smooth and creamy.
- The ratio of coconut to water can vary. For example, 1 cup of coconut flesh to 3/4 cups of water will give you a nice creamer, ideal for ice cream or other desserts. 1 cup of coconut flesh to 1.5 cups of water will make perfect coconut milk for drinking, smoothies, your breakfast granola, or overnight oats.
- For soups, stews, and curries, I prefer not to strain the milk to receive the most benefits out of the whole coconut.
Things I used to make it happen
- 1 coconut (fresh)
- 3/4 – 1 cup water (filtered)
- Crack the coconut open. It might be easier for you if you ask someone in a store to open it for you;
- Shred the coconut using a coconut shredder.
- Place shredded coconut in a glass jar or bowl and add 3/4 cup of hot water (not boiling water). Let it steep for 5 to 10 mins; No need to drain.
- Transfer coconut mixture into a blender (high-speed blender preferred). For coconut cream, this mixture has a sufficient amount of water. To make a coconut cream add an additional 3/4 cup of warm water.
- Blend the mixture at the highest possible speed for around 5 minutes
- If you plan on using it as a base for a soup, stew, curry dish, or sauce, you don’t have to strain it; it’s good to go. If using for drinking or smoothies transfer the mixture to a cotton nut bag or clean cotton cloth and squeeze all the liquid to the last drop;
- Transfer your coconut milk to a jar or a bottle. It’s ready to be enjoyed. You can store it in a fridge for up to 4 days. Shake well before consuming.
What about you?
Let me know how it went in the comments below and share a picture of your milk 🥛 on Instagram with the hashtag #positivepranic so that I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia