I avoid canned coconut milk (even organic) due to the additives, which I discussed in this post. When I’m in a hurry, I thaw out a pack of frozen coconut milk, which I also talked about in that article. But sometimes I feel like making it fresh, which tastes the best. Here’s how.
- Crack open your coconut and remove the meat (easier said than done, I know! Watch the below video)
- Blend the coconut meat with hot water
- Strain through a fine mesh strainer or nut milk bag
- Let it sit undisturbed for a couple of hours and the coconut cream will float to the top
You can save a lot of time and substitute dried, unsweetened coconut and skip step 1, but the yield and thickness is not what you get from fresh coconut milk.
Also, note that I’m using a pretty cheap immersion blender. I’m sure that results (yield) would be much better with a Vitamix or similar high-powered blender.