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Drink

Cocoanut Milk

Homemade coconut milk made by grating coconut meat and extracting the liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoanut Milk

Ingredients

Directions

Prepare the coconut

  1. Select a coconut, cut a hole in the eye, and let the milk out.

  2. Break the coconut with a hammer, remove the meat, and peel off the hard brown coat as thinly as possible.

  3. Grate the meat using a grater or grind it in a mill.

Make the milk

  1. In a bowl, combine the grated coconut with 2 cups of boiling water and mix well for 10–15 minutes.

  2. Place a clean cheesecloth over a large bowl and pour the mixture into it.

  3. Squeeze out all the milk, then pour boiling water over the remaining coconut and squeeze again.

  4. Cook the leftover coconut in water for 20–30 minutes and strain it for additional use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Coconut meat (in the method)
Provides the fat and flavour that the milk is extracted from.
Boiling water
Softens the grated coconut so its flavour and fat release into the liquid when squeezed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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