HOME MADE COCONUT MILK


INGREDIENTS:

2 Coconuts
4 cups warm water (Adjust to how thick you need your milk and also depending on the size of your coconuts).

METHOD:

Open the coconuts, place the chunks of coconut meat into a blender with 4 cups of warm water. Run the blender for a few minutes, gradually increasing the speed until it reaches its highest setting. 
When ready it will be milky white and really thick almost like a chunky smoothie. 
Sieve the milk through a cloth into a bowl by squeezing all the milk out with your hands until the pulp inside feels dry and crumbly.

There you have it!

You can use the crumbs as desiccated coconut for pastry recipes. you could store them in the fridge, in an airtight container for a couple of days.

To open a coconut really easily and fast, just knock with a hammer on the three lines which you can see on the outside of the shell, which run from top to bottom, until it cracks. It usually happens really fast, as the lines are harder than the rest of the shell. It will break in a horizontal manner.

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