Here are the very simple ingredients for coconut milk: a young coconut (I found this one at Walmart!), fresh, frozen coconut (also in Walmart, in the Hispanic frozen foods- I found another brand in smaller bags near the frozen fruit.)
Let the frozen coconut meat soften, then add about 2 cups to your blender. Then, split the young coconut top using a sharp chopping knife. After you pry off the pointed end, there should be a small hole. Pour about 1/2 the coconut water into the blender with the coconut meat. After you pour off the other half of the water into a separate cup, scoop out the young coconut meat with a spoon and add it to the blender.
Pulse your blender until everything is incorporated. If you need more water to make it pourable, add more coconut water or filtered tap water.
Once the coconut water/meat is mixed in blender, pour the mixture into a juicer. (You can also strain it in a cloth by hand.) You can see how the fibrous parts are separated from the liquid, which is now ready to use!
Here's the milk from my first batch! Although it went through the juicer, it is still thick and creamy.
Here's a small portion of what I made today. I estimate that the 14 oz bag of coconut meat, plus the young coconut meat/water, plus a small amount of filtered water yielded about a quart of milk.
Coconut milk is great to drink for breakfast, either in a smoothie or over cereal! It contains healthy fats that are quickly turned into energy to help you start your day. You can use coconut milk in anything that calls for milk, as well as many yummy Asian dishes... Oh, and did I mention it tastes delicious?
