Homemade Coconut Milk

I use coconut milk a lot and I am really against canned foods for a plethora of reasons, one being the Bisphenol A toxicity found in canned goods you can read more about it here: EWG Report, and the other reason is I prefer to process whole foods myself, I’m a control freak and what better way to exercise this trait then on controlling the amount of mechanically touched foods that come into my house. LOL

SoI wanted to lay out for ya’ll how easy it is to milk a coconut and in all honesty it is a LOT of fun to do.

Step 1. Take a brown coconut and smash it on the ground until it breaks open. (anger management anyone)

Step 2. Take a pairing knife and separate the meat from the shell like so.

Step 3. Add to food processer and shred.

Step 4. Add Shredded meat to a bowl.

Step 5. Add boiling water to cover shredded meat and let soak for 5 – 10 minutes. Return to processer and blend a few times.

Step 6. Strain Meat from liquid. I prefer to repeat step 5 and 6 a few times until I am happy with the result.

Step 7. Your product should look like so. Creamy on top and watery underneath. Store in fridge and use within 2 days.

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“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed

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