Coconut Cream:
Let the milk sit in the fridge overnight — the thick cream will rise to the top and can be scooped off. Leftover coconut pulp:
Use it in smoothies, baking, or granola.
Instructions
1
Crack Open the Coconut:
Use a pointy knife to open one of the three coconut eyes (holes) on top of the coconut. One of the three eyes is soft, with a pointy knife or a straw you can open easily.
Once opened, drain and save the coconut water in the fridge where you can drink it chilled later (see serving tips below).
Separate the white meat from the shell using a butter knife or spoon.
2
Peel (optional):
Use a vegetable peeler to remove the thin brown skin from the white meat for a whiter milk (not required).
3
Chop and Blend:
Rinse the coconut meat and chop into small pieces.
Place in a blender with 2–3 cups of hot (not boiling) water.
Blend on high for 1–2 minutes until thick and creamy.
4
Strain the Milk:
Pour the blended mixture through a cheesecloth, nut milk bag, or fine sieve into a bowl.
Squeeze well to extract all the liquid.
5
Store:
Pour the coconut milk into a clean jar or bottle.
Refrigerate for up to 4–5 days. Shake before each use — separation is natural.
