Learn How to make Coconut milk from scratch with fresh mature coconut. I share making homemade Coconut Milk which is a healthy and organic plant based milk alternative.
Take all the grated fresh coconut in a high-speed blender jar.
Add the 1 cup water and blend on high for 2 to 3 minutes or until the coconut is ground well.
Strain in a cheesecloth/muslin/nut milk bag or a fine sieve/strainer and collect the first coconut milk extract in a bowl or pan.
This is the thick coconut milk or the first extract.
Then collect and put back the coconut grates from the strainer/muslin/nut milk bag back into the blender.
Add 1 to 1.5 cups water and blend again.
Strain and collect this coconut milk in another bowl.
This is the thin coconut milk or the second extract.
Put back the coconut gratings again in the blender.
Add 1 to 1.5 cups water and blend again.
This is thinnest coconut milk or the third extract.
Strain for the third time and collect the third coconut milk in the bowl in which the second thin coconut milk is extracted.
You can also keep the third extract separate.
So the fresh coconut milk is ready. Use it fresh in your cooking.
You can also refrigerate and use the coconut milk later. It keeps well for 3 to 4 days in the fridge.
Notes
If using unsweetened dry shredded coconut, then it is preferable to soak the coconut in warm water for a few hours and then blend.
You could also make the entire lot of coconut milk in one go, instead of blending three times. Simply blend the coconut with 3 to 4 cups water for a few minutes. Strain and extract the milk.
The coconut milk extracted from fresh coconut meat tastes different than when extracted from dried shredded coconut.