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This homemade coconut milk is heavenly and healthy! It has rich, yet delicate flavor and is a fantastic source of brain boosting fats, energy and electrolytes.
Have you ever tried FRESH coconut milk? It is divine! Fresh coconut milk is is a labor of love to prepare, but well worth the effort! If you aren’t into machete chopping coconuts in half, you can find people all over Hawai’i (and the world) that sell coconut meat. You can also use shredded coconut (it’s not as rich, but much healthier than many of the canned versions). In a pinch, use frozen or canned coconut milk (no sugar, BPA, carrageenan or preservatives).
Coconuts are incredible plants. The coconut tree has more diverse uses than any other plant in Hawai’i. Every part of the plant is used including the truck, husk, fruits, shells, leaves and fronds. Some of it uses include: cordage, roof thatching, musical instruments, clothing, canoe hulls, food containers, food, beverages, wrapping food, fish bait, games, kukui torches, oil, brooms, toys and medicine.
Below is a fantastic video on making coconut milk using the traditional method. This is a wonderful video for keiki to watch. In this recipe, I use common household tools to make the fresh coconut milk so this recipe is accessible for everyone to make (just in case you can’t make an open fire in your home).
What’s so awesome about it.
Abundance and Food Security
Coconuts produce fruit year-round so there is always plenty to share! A coconut tree in a community means that no one goes hungry. Coconut trees are abundant throughout Hawaiʻi. There are many different varieties of coconuts trees in Hawaiʻi. Some can grow up to a 100ft tall while other varieties only grow 25ft tall. Each tree can produce 10-40 coconuts at a time, and they provide fruit all year round. Some have green nuts while others have yellow nuts. All of the varieties produce tasty meat and thirst quenching water. Coconuts are the Swiss army knife of plants, every part of them is used for something!
Healthy Fats, Minerals and Electrolytes
Coconuts are filled with healthy fats that provide long lasting energy for your body and brain. The oil from coconuts are a good source of MCTs (medium chain triglycerides) which are easier for your body to digest, can increase athletic endurance and can help support heart health.
Fresh coconut water is low in sugar and chock full of minerals and electrolytes, like sodium, potassium, magnesium and calcium. It tastes delicious and is a healthier alternative to juice, sodas and sports drinks.
Versatility
There are plentiful ways to use coconut in your diet. Drink the coco water fresh out of the nut (natural electrolytes), eat the meat raw or dried/toasted as a healthy snack or baking addition, or use the oil for cooking and baking (or on your body for moisturizer or a massage). Some recipes include: curry, fajitas, yogurt, ice cream, haupia (Hawaiian coconut jello) and kūlolo (Hawaiian dessert using taro).
Dairy-Free – Milk Substitute
Coconut milk is delicious dairy substitute. Some of my favorite ways to use it in place of cow’s milk are: yogurt (still trying to nail this recipe), smoothies, ice cream, curries and baking.
Featured Ingredients
Coconut – Niu
Coconuts have been a Hawaiian staple since the Polynesians brought them over in canoes when they settled on the islands.
Ripeness
- Young green coconut nuts are best for fresh coco water. They are heavy and filled with water. Use a Brazillian coconut tool or machete to open the top, stick in a reusable straw and enjoy!
- Young green coconuts (7-9 months old) are also great for the jelly meat. They are yummy soft first foods for keiki. The water in the 9-10 month old coconut will be sweet and best for making this coconut milk.
- Mature 11 month old coconuts that are starting to yellow/brown and wrinkle are best for the meat. The part where they attach to the tree will concave in. They won’t be as heavy and you might still hear some sloshing inside, that means this coconut is better for meat. Adults use a machete to crack it open, spoon out the meat and enjoy as a healthy snack. This is the best age for making milk/cream. You’ll blend chucks of the meat with coconut or water to get rich yummy milk.
- Older brown and wrinkled coconuts are best for oil. They’ll be light, empty of water and the meat will peel off the shell.
Fresh Coconut Milk
- Total Time: 20 minutes
- Yield: 3 cups of Coco Milk 1x
Description
Have you tried making coconut milk? Creamy and nutritious, this coconut milk is a fun activity for everyone. Making this recipe at home is easy and healthier than most store bought alternatives. Coconut milk is incredibly versatile, it can be used in sweet or savory recipes, or simply enjoyed as a healthy delicious drink.
Ingredients
Scale
- 1 1/3 cups Coconut Meat (1 Whole Mature Coconut or 2 C Shredded Coconut)
- 2 cups Coconut Water (1 Young Coconut or Box/Canned Coconut Water (BPA FREE))
- 2/3 pinch Hawaiian Sea Salt (Optional)
- 1/3 piece Vanilla Bean (Or 1 tsp Vanilla Extract. Optional)
- 2 tsps Hawaiian Honey (Or Coconut Nectar. Optional)
Instructions
- Using Fresh Coconuts: Keiki watch from a safe distance while adults use a machete or
axe to open the meat coconut. Use The Coconut Tool to remove the meat. Put the meat
and any water into a bowl. Cut open the young coconuts with a Brazilian Coconut Key or
machete and pour the liquid into a jar. See our website for tools. - Wash the coconut meat, cut into smaller chunks, and put into the blender. It is okay to
leave brown skin on, but not the hard shell. Add the coconut water. - Blend on low. Slowly turn up the dial to high until thoroughly blended.
- Keiki firmly hold open the nut milk bag over a bowl. Adults pour 1 cup of the mixture into
the bag at a time. Close the opening of the bag. Keiki use their clean hands to squeeze
the liquid out of the mixture. - Pour into a glass jar, and enjoy freshly made or chilled. Store in the refrigerator for up to
five days. - Using Dried Coconut: Combine coconut water and dried coconut in a blender. Allow to
hydrate for 10 minutes. Blend on high until the mixture is warm. Follow steps 4 and 5.
Notes
Serving Suggestions
Substitute for cow milk. It is refreshing to drink and delicious in foods like smoothies and
soup. Recipe ideas include: ‘Uala Lū’au Leaf (p.159 Farm to Keiki book ), Sweet Potato Pie (p. 170 Farm to Keiki book), Popsicles
(p. 167 Farm to Keiki book)
Other Tools
Machete or Axe The Coconut Tool (or Shredder) Brazilian Coconut Key Blender Cheese
Cloth or Nut Milk Bag 2 Half-Gallon Jars with Lids 1 Large Bowl with Lip
Pixie with the coconut tool. I love this tool for extracting coconut meat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Aloha! I’m Tiana 🙂 I’m a nutritionist and eco-health educator from the island of Kaua’i. I’m on a lifelong quest to inspire healthier habits and a healthier planet. I created Farm to Keiki in 2010, to bring the Farm to Early Care and Education movement to Hawai’i to improve the health of our children, communities and Earth. After completing my Masters of Science in Nutrition, I published the book, “Farm to Keiki – Cooking, Gardening and Nutrition with Children”. For my 10 year anniversary – I brought Farm to Keiki online! I hope you enjoy this site and pick up a copy of Farm to Keiki to teach to your children! We can create a healthier world… it starts with you!
