Ingredients
1 coconut brown
2 cups hot water
coconut
coconut milk
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Full-fat coconut milk — curries, soups, desserts, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Full-fat coconut milk — curries, soups, desserts, ice cream
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Using a clean screw driver and a hammer, pierce a hole into each of the 3 "eyes" of the coconut. Drain the coconut water inside. Once the water is drained, place the coconut on a clean kitchen towel. Wrap the towel around the coconut, and prepare to bash away! Bash the heck out of the coconut with a hammer or meat mallet, and separate the meat from the shell using a knife or a spoon. Chop up the coconut meat into chunks. Toss the coconut pieces into a blender with 2 cups of hot water. Blend on high for 1 minute. Pour the water/coconut pulp mixture into a strainer. Using a spatula, press the pulp down and extract as much liquid as you can. Pour the pulp onto the cheese cloth, wrap it into a tight ball, and squeeze every last drop out. Pour the coconut milk into a storage container, and refrigerate. Use within 2 days.