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Coconut Milk


4 cup Water, purified

1 cup Coconut Meat










Crack coconut over a large bowl or sink by striking it around its equator with the back side of a large knife or cleaver.
Continue striking and rotating until the coconut cracks open.
Separate coconut meat from shell, and remove the skin with a vegetable peeler or knife.
Cut coconut into 1/2-inch chunks, and add to a high-speed blender or food processor.
Cover with purified water, and blend until smooth.
Pour pureed coconut through a clean paint strainer bag, and gently squeeze to wring all coconut milk out.
Serve or keep refrigerated in a glass container.

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