You’ll need fresh coconut meat from a mature brown coconut, click here to see the video showing how to open a coconut and get the meat!
Fresh Coconut Milk (makes 2.5 cups / 600 mL)
1/2 Mature Coconut (meat of)
2 Cups / 500 mL Warm Plain Water
1- Finely grate the coconut meat.
2- Combine the water and grated coconut meat in a large mixing bowl and mix thoroughly with your hands squeezing the mixture repeatedly to break-up the coconut meat fiber and to squeeze the juices and oils out of the grated coconut. (see video for demo!).
3- Let the mixture sit for a minimum of 10 minutes (or up to an hour).
4- Before straining the mixture, thoroughly squeeze and mix the grated coconut meat with the liquids in the bowl again to make sure everything is mixed well and the juices and oils have been thoroughly squeezed out of the grated coconut.
5- Strain through a fine mesh strainer or nut milk bag. (The coconut pulp can be used a second time to make coconut milk but the milk will be very watery, more like a skim milk).
Fresh Coconut Cream (makes approx. 1 cup / 250 mL)
2.5 Cups / 600 mL Fresh Coconut Milk
1- Place coconut milk in a bowl and let stand still at room temperature for at least 30 minutes. The coconut cream will slowly separate and rise to the surface (look at the photo above). The longer the coconut milk is left out, the thicker the coconut cream will be at the top.
2- Once ready, scoop the coconut cream from the top of the bowl (best to use a clear bowl so you can see just how much coconut cream has formed at the top and to make sure to get it all).
- See more at: http://www.radiancecentral.com/2014/04/24/how-to-make-fresh-coconut-milk-and-coconut-cream-ep86/#sthash.5nVgrjMn.dpuf