How to Make Coconut Milk

Coconut milk is coveted as the most nourishing by-product of coconuts. Among the most popular and in-demand of the edible products are coconut meat, coconut oil and coconut juice or water. Coconut milk is defined as the liquid expressed from the meat of the coconut, with water added. You have heard of coconut milk and you might have even used one of the packaged products. However, if you are keen to make it all by yourself, in the comforts of your kitchen, let me instate that it is not as difficult as you think. You may be surprised to discover that the coconut milk derived at home is way better in taste than the one you had managed to pick up from the store or the supermarket aisle.

How to Make Coconut Milk

Here are the instructions with a step-by-step approach to make coconut milk. With these instructions at hand, you are sure to give the ready-made supermarket coconut milk a miss!

Preparations

• 2 brown coconuts
• Blender
• Bowl with a spout
• Heavy linen or cotton napkin
• Jar
• Tea strainer
• Water
• Knife
• Hammer

Instructions

1. After you have set your kitchen counter with the following ingredients, it's time you take the first step and begin with the coconut milk preparation recipe. Buy 2 brown coconuts from the store or a nearby supermarket. Make sure that you inspect the outer shell. If you notice any kind of crack or dark discoloration on the shell, you must immediately reject the coconut.
2. The next step is to shake the coconut and check if you can hear the sound of water wobbling inside. If you are taking two coconuts, you would derive 4 - 6 cups of milk.
3. Knock on the coconut with a hammer until a crack forms. Keep knocking the coconut with a hammer and increase the crack until the coconut breaks open. The water that you get, can be saved, however, it is not necessary for the procedure.
4. Now you need to remove the meat. Use a stainless steel table knife as it is strong and is not too sharp to cause serious injury when it slips from the hand.
5. At first, we need to cut the meat into sections. When you cut in sections in the shell itself, the meat will pop out in parts.
6. Three to four parts are enough. You may also resort to grating the meat in a container. However, if you are doing this occasionally, you don't need to adhere to this method, and a simple knife extraction would be perfect.
7. Now, as you have the meat out, you can cut them into pieces of 1 to 2 inches. If you are worrying about the brown layer of the coconut meat, you don't have to think about it. Just cut the pieces and be ready for the next step.
8. With a blender by your side, you need to pour some water into the blender. Put 1 cup of water for every chunk of coconut. Take a container and cover the holding space with a napkin. Place it in such a manner that the edges of the napkin fall out of the container. When the milk is blended, you should pour it in this container through the napkin, and squeeze the contents.
9. You will be deriving a considerably thick puree of the coconut milk. Don't make the milk too thick as you want the entire contents in the blender to keep moving. Let the blended mixture stand and pour it in the cloth.
10. Wrap the puree in the napkin and twist the top so that the puree does not drain out, thereby squeezing out the milk. Straining can take a lot of energy and a great fabric to take the strain. You would really not appreciate if the fabric you employ plays spoil sport.
11. Pour the coconut milk through the tea strainer into the jar.
12. In batches you may blend the rest of the coconut pieces and pour the coconut milk that you derive through draining in the jar.
13. You are done. You may try the coconut milk. You may find that it has a milky-cum-coconutty taste to it. This will probably discourage you from going back to your packaged coconut milk.
14. Refrigerate the milk and use it up it in around 2 to 3 days. After all, it's a home-manufactured product!

Coconut Milk - Information that Lures You to Make Your Own

Talking about coconut milk nutrition, it is high in iron and has 110 percent of manganese prescribed in the daily recommended intake. Coconut milk is also high in magnesium, phosphorus, potassium, copper, selenium, zinc and vitamin C. It also contains vitamin E, vitamin K, thiamine, vitamin B6 and calcium. Coconut milk contains 13g of carbohydrates, with 5g of the total content being fiber. A cup of coconut milk may contain 550 calories, with 480 of those calories coming from fat. Coconut milk also benefits the hair and skin by making them strong and supple respectively. It also strengthens the immunity system, helps in weight loss and curbs cardiac crises.

These were reasons enough to envelope you into the nourishing benefits that coconut milk provides. Make the most of this recipe and get to the kitchen counter now. The coconut milk that you would make will be all the more delectable than the one you pick from the market on your way home!