This coconut milk does not take too much time but is well worth the effort! It is the best milk I have ever had! Better than the cows milk I remember. It also tastes great plain. No need to add any honey or such to it.

Recipe Directions

Pick a coconut that is large and sounds like it has a lot of water in it. Peirce the eye of the nut to get out the water. Save this water to add to the milk. Then, break open the coconut bu tapping it against the cement or using a hammer, all the way around several times until it breaks. Cut our the meat. Using a Greenstar, Greenpower, Samson, Champion or any other juicer that can make nut butters, run the meat through the juicer using the blank plate. Then, mix this in a large bowl with about 2 quarts of water. You can use more or less depending on whether you like it watered down or nice and thick. If you want a really thick fatty milk, use only one quart of water. Otherwise, its cheaper and goes farther, to use two.

Mix this up real good and then run it through the juicer again using the standard juicer plate. Delicious! This milk should store for 3 days or so but usually gets drank before then.

Shgadwa's Thoughts

By shgadwa

This coconut milk does not take too much time but is well worth the effort! It is the best milk I have ever had! Better than the cows milk I remember. It also tastes great plain. No need to add any honey or such to it.

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since we are raw and dont heat anything, then baking the coconut wont be a good option. I a fro the carribbean and the best way we would open a coconut, i.e. the one in the hairy brown shell is to knock it against concrete and if you don't have that option then use a hammer while nutis placed on a chop board that is after you drain out the water (mentioned how-to-do above)

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don't puncture the eyes!! puncture the side that has no eyes.

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that sounds delicious! i dont have a champion though. one day...

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The book by Bruce Fife, Coconut Cures, tells how to remove the brown skin off the coconut. Puncture two of the eyes of the coconut and drain the water. Put the coconut on a baking sheet and heat in the oven for 20 minutes at 400 degrees. Tap with a hammer to break the shell. Use a vegetable peeler to peel off the brown skin. It comes off pretty easily.

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The original recipe I had got from champion's website said to peel the coconut's brown skin but I just figured that that would take too much time and waste coconut so, I left it on and its delicious!

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This looks wonderful. I adore coconut.

Do you leave the brown skin on the coconut meat? I've never figured out how to get that off. If you know how, please let me know! Thanks!

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