Coconut Mylk
Instructions:
1. Prep the Coconut
- Drain the soaked coconut meat/flesh using a strainer.
2. Blend
- Add the coconut meat and water to a blender.
- Blend until smooth and creamy, resembling thick milk.
3. Strain
- Using a muslin cloth or fine strainer, strain the mixture to extract the coconut mylk.
- Squeeze well to get all the liquid out.
4. Serve or Store
- Serve fresh or store in an airtight container in the refrigerator for up to 2 days
Special Comments
Use warm water for a richer extraction. The leftover coconut pulp can be used in smoothies, baking, or as a natural scrub!
Coconut Mylk
Notes/ Precautions
Use Fresh Coconut: Ensure the coconut meat is fresh and clean for the best taste and quality.
Straining Tools: A nut milk bag, cheesecloth, or fine mesh sieve works best for a smooth texture.
Storage Time: Homemade coconut mylk has no preservatives—consume within 48 hours.
Shake Before Use: Natural separation may occur. Always shake well before using stored coconut mylk.