About Coconut Milk

Coconut water (also called coconut juice) is the liquid found in the center of the coconut. It is not called coconut milk, which is something different. Coconut water is very healthy. It is naturally filtered and sterile. It contains many of the beneficial nutrients of coconut oil, such as lauric acid. It gives a natural energy boost, and is one of the best energy/sports drinks you can get. Coconut water is one of the highest sources of electrolytes known to man, and can be used to prevent dehydration.

Coconut milk is made by soaking the grated coconut meat in hot water or scalded milk, and then straining it. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when the coconut meat is soaked a second time and then strained and squeezed.

To make your own homemade coconut milk with fresh coconut, place the grated meat of 1 coconut in a bowl. Add about 1-3/4 cups hot water. Stir the mixture and allow it to cool. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.

To make your own coconut milk with dried coconut, combine equal amounts of desiccated coconut (dried unsweetened coconut) and very hot or boiling water in a bowl. Let the mixture steep for at least two hours. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

Canned coconut milk can also be used for cooking. It can be separated, as well. The top layer can be spooned off for recipes calling for cream. The remaining portion can be used as thin coconut milk. Or you can just shake it and use it like it is most commonly used, as thick coconut milk. Use canned coconut milk the same day you make it, or freeze it. It doesn’t keep very long otherwise.

To make homemade coconut cream, open a coconut, reserving the liquid. Grate the meat and place in a large, heavy saucepan with the liquid from the coconut and enough whole milk or light cream to equal one quart. Heat slowly, stirring constantly, just until mixture boils. Remove from heat, cover, and cool to room temperature. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

If you wish to save the remaining coconut meat, after making coconut milk or cream, you can drizzle it lightly with melted butter and toast it in a large shallow baking pan. Stir often for about 45 minutes until crisp and golden. The flavor will be bland, but the coconut can be used to garnish candies and fruit desserts.


This is an exerpt from the book by Dianne Ronnow called "Coconut Oil Diet Secrets." You can find this FREE ebook at http://coconut-oil-diet.com. Check it out now to find out how coconut oil and coconuts are helping people get healthier and lose weight!