Homemade Coconut Milk

Coconut milk is the preferred milk for fruit smoothies. 

  • Coconut
  • Coconut water
  • 5 cups spring water

  • Hammer (to crack coconut) - it can also be cracked outside on the ground
  • Blender
  • Small knife
  • 2 large bowls
  • 1 medium bowl

  1. Choose a dry coconut that water is still in. (This is an indication of a good coconut.) 
  2. Pinch the correct whole and leak out the coconut water.
  3. Taste the coconut water. (The taste determines if the coconut is good or bad.)
  4. Set coconut water aside.
  5. Crack open the coconut until it breaks in half. 
  6. Begin to take out all the coconut meat out of the hard shell with the knife. (It's okay for the brown part to remain on the coconut meat.)
  7. If the remaining pieces are large chop them into 1-inch pieces.
  8. Pour coconut meat and coconut water into the blender. 
  9. Add only a required amount of spring water to cause the coconut meat to blend. 
  10. Blend on high for 2 minutes. 
  11. Remove from blender and pour a small amount in your hands.
  12. Squeeze under a large bowl. Do this until all the coconut meat is blended. 
  13. Take handfuls of the coconut blend and squeeze the liquid out of them. Set the remaining pulp in your hand in a different medium bowl.
  14. Once finished, pour all the dry pulp back into the blender with just enough spring water to cause the pulp to blend. 
  15. Squeeze the liquid out as before. 
  16. Combine both liquids and blend on high for 1 minute. 
  17. Strain two times before serving.