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Coconut Milk

coconut milk

The coconut is a member of the palm family and is referred to as a pod (nut). Coconuts are either green, half-mature, or fully mature. Traditionally, whole coconuts and outside fibers are used for ropes and fabric. The soft inner meat is eaten or used in cooking processes. The plentiful water inside the green coconuts is a beverage and cooking liquid. As the coconut ages, the inner water reduces, and the meat is eaten or made into coconut flour, sugar, milk, cream, and oils used for cooking, as a massage oil, and in beauty and hair products.

Equipment Needed:


Strainer and bowl for straining

Cheesecloth or kitchen towel


4 cups water

1 ½–2 cups unsweetened, shredded coconut


1. Heat water just before boiling.

2. Place coconut in the blender, add water, and blend on high for several minutes until thick and creamy.

3. If using a cheesecloth, line the strainer with the cheesecloth and strain the coconut milk; squeeze the remaining liquid out using the cheesecloth. If you are using a kitchen towel, strain the coconut milk directly through the strainer, and then put the coconut in a towel and squeeze the remaining liquid out.

This beverage can be used immediately or stored in the refrigerator for up to 4 days. Shake well before using.

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