Homemade Coconut Milk

I love Starbucks for introducing the coconut milk option in their menus around the world because as the big evil milk alternative dictator, soy’s time in power was inching towards a well-deserved coup d’etat. Plus it makes people bloat like balloons.

Lucky enough we have wheelbarrows of coconuts being pushed around in Haiti. So if you manage to spend a whole minutes throwing a rock-hard shell against your patio floor and possess a blender (and an old Haitian woman’s dexterity in scraping out the white flesh from the husk with a sharp knife) – you my friend, are getting a white, creamy, delicious, (and very fat) treat.

For this recipe you need:

  1. An old dry coconut
  2. Water
  3. Blender
  4. Sieve
  • Wash your hands – it will get messy.
  • Trying not to lose a finger, unhusk the dried white coconut by wedging a knife between the husk and the flesh and gently loosening large chunks. Discard the husk.
  • Count your fingers.
  • Placing the chunks in your blender, fill it in half with drinking water.
  • Blend on high speed until a frothy white milk starts to form.
  • Pour the liquid through a sieve into a large jug or recipient, squeezing out the pulverised flesh to release any liquid it absorbed.
  • Place the flesh back into the blender, fill it again to about half and repeat the process.

Use your judgement and personal taste for the amount of water you choose to go with for this recipe in order to achieve the consistency and taste you want.

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