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Coconut Milk

Coconut products. Cracked open coconut with meat cut in half, grounded flakes in a mason jar, flour and fresh milk in glass bottles on a table with wooden background.

Raw Coconut Milk

Preparation: We suggest you use coconut meat from fresh young green coconuts, however there are some frozen coconut meat sources, however you need to be careful that they are from a good source without any preservatives or sweeteners added.

Ingredients:  

  • Two cups of coconut meat from 4 – 6 young green coconuts
  • ¼ – ½ cup of coconut water from young green coconuts

Equipment

  • Yoghurt Maker: I suggest the Wholesome ‘me’ Yoghurt Maker as it is specifically designed for GAPS.
  • Strong cutting knife or cleaver
  • A kitchen hammer and sterilised flat head screwdriver
  • Glass jug
  • Cheesecloth or strainer

Instructions

  1. With a sterilised kitchen flathead screw driver, use a hammer to pierce three holes into the top of the young green coconut ensuring that it penetrates the nut inside.
  2. Line a jug with a cheese cloth or strainer and pour the coconut water from the three holes into the jug and set aside.
  3. Open the top of the coconut by slashing the top of with a strong knife. This may take a few slashes on each side at the top of the coconut.  There are many videos online that you can view to learn how to do this.
  4. When the top of the coconut is open, spoon out the coconut meat from the sides of the shell. Try to avoid collecting the brown husk and only set aside the white meat flesh. The meat from a young coconut should be soft and moist.  If you have lots of coconuts you can do this all at once and freeze the coconut meat for later use.
  5. Repeat the above 3 steps with all coconuts until you have two cups of coconut meat flesh.
  6. Place the coconut meat into a good strong blender, vitamix or thermo mixer and mix the ingredients for as long as it takes to reach a smooth thick consistency whilst gradually adding the coconut water for the desired thickness result. It is important to ensure that the coconut milk mixture is not grainy or lumpy if you wish to have the best yoghurt like resemblance.
  7. Contain in a glass bottle and store in the fridge.

Keeps for up to one week in the fridge.

Coconut Milk from Shredded Coconut

Preparation: This version of coconut milk was created by Dr Natasha Campbell-McBride and is a much faster and easier method.

Ingredients:  

  • 1 cup of organic unsweetened desiccated or shredded coconut
  • 1 cup of filtered boiled water

Instructions

  1. Add 1 cup of shredded coconut to one cup of water in a saucepan and bring to the boil. Boiling the coconut will rehydrate the coconut and release the natural coconut fat making it thicker.
  2. Allow the mixture to cool for 15 – 20 minutes and then add the mixture to a good strong blender, vitamix or thermo mixer and mix the ingredients well for a few minutes or so.
  3. Line the top of a jug with a strainer and cheesecloth and pour the mixture through the cheesecloth.
  4. Lifting the edges of the cheesecloth and gathering the strained coconut flakes, twist the cloth and squeeze with your hands allowing all the coconut milk to drip through the strainer and into the jug.
  5. When all the milk has been squeezed and collected in the jug, contain in a glass bottle and store in the fridge

Keeps for up to one week in the fridge.