It’s no secret that here on Guinea Pigging Green we adore DIY things. We’ve talked about how to make your own deodorant (weird, but it works!), how to make some beauty products at home, and more recently how to start your own podcast! We love to DIY because it’s fun, it’s usually healthier and more natural, and it’s often cheaper.
Take this DIY homemade coconut milk, for example. I’m living in Ecuador now, where coconuts abound. My boyfriend’s uncle actually has a farm with a bunch of coconut trees (insert stunned-face emoji here) so for us, the coconuts were actually free. You might not be so lucky with the prices in Canada (sorry, Laura) but if you can get your hands on some I can promise the results are so worth it.
We’ve made this milk twice so far, and it has always been absolutely delicious. It’s creamy, it’s so delicious and it’s so fresh and healthy. It takes a lot of work, but that’s half the fun!
We used this recipe from Always Order Dessert for making coconut milk from fresh coconuts. I have a natural hemp nut milk bag similar to this one (I bought mine at Goodness Me in Burlington, Ontario) that we use to make milks like this one silky smooth. We used the leftover coconut pulp to make a delicious toasted coconut almond granola – recipe coming soon!
The first step is to split open your coconuts. This was accomplished by my boyfriend, a large kitchen knife and an old rolling pin. First, slice off the top part of the coconut (the knobbly bit). Then, you cut a triangle into the top of the coconut until you get inside the inner shell, and then drain the liquid into another container. Use the rolling pin to kind of hammer the knife through the coconut shell until it splits open. This takes a whole lot of trial and error, but there are also great videos you can watch to help you out.
Then, use a butter knife to pry the white meat away from the shell. I find it easiest to kind of go around the whole perimeter of the coconut using the knife to dig in between the shell and the meat, and often if the coconut is pretty fresh it will pop out whole.
Next, wash off your coconut. Boil 2 cups of water for every coconut you have (successfully) opened. Cut the coconut meat into small bite-size pieces – eat a couple of them! Into your blender go the coconut meat, the reserved coconut water, and the boiling water. Blend on high for at least 5 minutes and don’t be alarmed if your blender gets really hot. We need the heat in there to emulsify the fat from the coconut meat.
Then pour your mixture into your nut milk bag and squeeze the heck out of it! Alternatively you could use a very fine sieve. The resulting milk will be warm and delicious so just try to stop yourself from having a glass of it right away. Save the (relatively) dry coconut pulp to use in granola, cookies, or myriad other delicious things!
We usually freeze about half the coconut milk into ice cubes and then store in a plastic bag in the freezer for smoothies! The milk only stays good for a few days in the fridge, so drink it in a timely manner. I’m currently eating a sad, dry bowl of granola because we drank all our coconut milk… So enjoy it while it lasts! It’s awesome.