It's a really easy process and takes mere minutes--especially now that we have access to the beautiful modern convenience that is the food processor. The results are especially lovely, with a strong and natural coconut flavor and aroma that is much different from the canned version.
NOTE: In this post I'll show you how to make the milk starting with a whole coconut, but you can also skip ahead and use a bag of unsweetened dried coconut, then begin from the food processor step!
Here's how you do it:
Once home, use a nail or screw to break through the eyes and drain out all the water inside--reserve this as you'll be using it in the recipe. You can then break the coconut open and remove the hard hairy brown outer shell. (Here is a great tutorial on how to open a coconut.)
Use it right away, if desired, or transfer to a jar and store in the refrigerator for up to 3 days. Note that the lack of additives or emulsifiers will also mean that the coconut milk will separate in the fridge with the fat solidifying on top--this is a good thing! It's natural! You can heat it up slightly and stir it back together to use or just pop in a blender to emulsify into a creamy milk again.
And remember: Don't have a fresh coconut? You can also make coconut milk using frozen coconut or shredded dried coconut (the unsweetened kind) and follow the process from the food processor step.
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