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A young coconut (pictured above) can be found in a lot of grocery stores, and will yield about 12 ounces or so of coconut milk. I’ve had good results doing this using a Vita-Mix. If you’re going to use a blender or food processor, keep it going for quite a while.
Open the coconut, pour and save the coconut water in a glass or container. Warning: the coconut water may leak out or spurt out, so be prepared with a glass or deep bowl nearby, before you start cutting the coconut open.
Scoop out the soft, white interior of the coconut and combine it with the coconut water in a Vita-Mix or other food processor. Blend until it is smooth and creamy.
Tip Coconut water is quite sweet, and can be used to sweeten smoothies, ice cream, and ice pops, instead of honey, agave, or sugar.
Make it from shredded coconut
Combine 1 cup of shredded coconut (unsweetened) and two cups of water, and let them soak for about an hour or so. Add the soaked mixture to a Vita-Mix or food processor, and pulse away, until it’s creamy. If you can’t get all the food particles broken down (which may be the case when you use a blender), you can strain the milk.
Tip To get naturally sweetened coconut milk, combine 1 cup of shredded coconut and 2 cups of coconut water, soak, and then process.There are several brands of coconut water, and most are purely the water.
Make it from coconut cream
Tropical Traditions has interesting info in this FAQ about coconut milk, additives, and how to make milk from cream.
- Natural Value Organic Coconut Milk
- Native Forest Organic Coconut Milk
- Thai Kitchen Coconut Milk
- Coconut Milk Powder
- Trader Joe’s Light Coconut Milk (doesn’t have gum or other additives)