Coconut Milk (Homemade from Fresh Coconut)

Name: Coconut Milk (Homemade from Fresh Coconut)
Cuisine: From Scratch
Ingredients: 2 large (or 400 g coconut meat) Fresh mature coconut; 500–800 ml (adjust for thickness) Warm water

A recipe from From Scratch.

From ScratchCoconutMilkFromScratchHomemadeVeganDairyFreeRichCreamy

Coconut Milk (Homemade from Fresh Coconut)

Nutrition (per serving)

445Calories

5 gProtein

13 gCarbs

48 gFat

6 gSugar

30 mgSalt

Ingredients

2 large (or 400 g coconut meat) Fresh mature coconut
500–800 ml (adjust for thickness) Warm water

Method

Crack coconuts → drain coconut water (save for drinking).
Scoop out white coconut meat → remove brown skin with peeler → chop into small pieces.
Blend coconut meat with 500 ml warm water in high-powered blender 2–3 minutes until very smooth.
Strain mixture through fine cheesecloth or nut milk bag → squeeze firmly to extract maximum milk (discard pulp or save for baking).
For thicker milk: use less water (400 ml) or second press pulp with additional 300 ml water → combine both pressings.
Let milk sit 30 minutes → skim cream from top if desired (for coconut cream).
Shake well before use → store in glass jar in fridge up to 4–5 days (shake as it separates).
Makes ≈800 ml — rich, creamy homemade coconut milk for curries, smoothies, or coffee.