The Real Coconut Founder, Daniella Hunter, demonstrates how to make coconut milk...
YOU WILL NEED:
- 350g coconut meat (fresh or frozen) from a mature, brown coconut
- 750ml water (use hot water if using frozen coconut meat)
- a nut milk bag
- a heavy duty blender - such as a 'Vitamix'
Blend the meat and water for about 1 minute on high speed. It's important to use a very heavy duty blender, such a Vitamix or BlendTec for this job. If using a less powerful blender, I would suggest to separate into two batches and blend separately.
Once blended, pour the mixture through a nut milk bag. If you don't have a nut milk bag, a fine knit t-shirt, a pair of nylon tights can work. Failing that, a fine mesh strainer will produce a slightly grainy milk, which doesn't matter if using for baking purposes, or if blending into a smoothie.
The milk should last for a few days in the fridge, although we make ours fresh in the restaurant daily. You can enjoy it in all sorts of other creations, including our Choco Nutty Ice Cream Smoothie, or our Fun Guy Cafe.
Did you know…
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.