Fresh Made Coconut Milk

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Even after eliminating dairy from our diets, some of us deal with the negative reactions from guar gum or xanthan gum, common ingredients found in most gluten-free foods and commercially made coconut milks. For me, the best solution is to buy fresh young coconuts, drink the water during the week, and by the weekend, I've got 9-12 coconuts full of fresh coconut meat to turn into coconut milk. You might be thinking that fresh young coconuts are too costly, but if you live near any asian markets (thai, vietnamese, philippino, etc) you can buy them by the case, at a much cheaper price than you would pay at Whole Foods, etc. Here in the Los Angeles area, I can find a case of 9 coconuts for between $12 to 15 at stores like Seafood City and 99 Ranch Market.

How To

1). Take 6 fresh coconuts and crack them in half using a cleaver or machete.

2). Use a spoon to scoop out all the meat, immediately putting it into a blender.

3) Combine coconut meat with 1 cup of spring water in a blender. Pulse until creamy. If you need to add more water to your liking, please do so. 

4). Store in a glass container for up to 5 days in refrigerator.