The day I watched my friend Chef Benjamin “BJ” Dennis tap and crack open a brown, hairy coconut, my food life changed. I freed my taste buds and made my own batch of milk. No more cans with lots of words to decipher and heavy-handed sweet flavor. My training wheels were pried off my pink banana boat seat bike, culinarily speaking. Here is how to ride the DIY-nut-milk trend in style.
Start with mature coconuts
There are several varieties of coconuts. Likely your local grocery store or specialty market will have mature ones.
How to pick out a good one
Be sure to shake and listen for the water. I find that darker-husk strains and “dirty” eyes indicate you’ll have a harder time processing the fruit.
Crack the coconut
I use a hammer to tap the eyes and then make quick hits using a horizontal motion. A knife or Coco Jack (mallet) works fine too. The drier the inside, the harder this step.
Open the coconut
Pry open the coconut with your hands, and you’ll see that fresh meat.
Remove the meat
Use a paring knife to remove the meat from the husk. A little brown skin will cover the flesh.
Add the meat to a blender
Don’t worry about that remaining skin. Put all the meat in a blender.
Add warm water
Add 3/4 cup of very warm water for each coconut. The less water, the more flavor.
Blend on pulse
Pulse, pulse, pulse.
Strain the mixture into a bowl
I’m using a double mesh strainer here. Wanna get fancy? Buy nut milk bags.
Reserve those flakes
Bag those unsweetened flakes, and freeze them. They’re perfect for desserts or chicken tender breading.
Use for cocktails, smoothies or dinner
The magic, fresh alternative to milk will last three to four days in the fridge. If you wish, add 1 teaspoon of sweetener.
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