Coconut milk is a delicious and nutritious plant-based milk. Compared to other plant-based milks, coconut milk is often the thickest, creamiest and healthiest option. Its healthy fats include MCT’s (medium chain triglycerides). Coconut milk also contains amino acids, healthy carbs and fiber, and is a good source of Manganese, Copper, Iron, Magnesium, Selenium, Potassium, Vitamin C, and Folate, also known as Vitamin B9. Its smooth texture and its light coco-nutty taste make it ideal for many desserts.
You can buy coconut milk in a bottle or a can, but I would recommend making your own from fresh coconuts. The following steps are for young coconuts. If you have old coconuts, there is another process that I will discuss later.
- Open one or more fresh young coconuts with a coconut opening tool or a machete or a meat cleaver. Pour the coconut water through a strainer into a good blender.
- Cut open the young coconut(s) using a machete or meat cleaver, exposing the white coconut meat, which can range from a thin layer of oil to a rather hard white crust, with the average being a white jelly-like substance as shown here.
- Scrape the coconut meat into a bowl or onto a cutting board where you can slice off any brown woody pieces.
- Transfer the pure coconut meat into the blender.
- Blend once or twice depending on the hardness of your coconut meat.
- Serve as is, or use it in your favorite recipes.