- 2 coconuts
- 4 1/2 c water
- Crack open your coconuts. (Bagging them first will help prevent the pieces from flying away when you bash it. We used a small sledgehammer to crack them, but do whatever cracks your nut!)
- Separate the meat from the shell and scrape off the brown rind with a paring knife.
- Put the meat and 1.5 cups of water through the blender on high speed to pulp it.
- First Press: Strain the 'milk' from the pulp using a fine strainer over a medium mixing bowl. Press the pulp down with a wide spoon. This first pressing will give you a fattier coconut milk that you can set aside separately for smoothies or desserts if you like.
- Return the pulp to the blender, and add another 1.5 cups water. Blend again.
- Second Press: Again transfer the pulp to the strainer and press the milk out of it with the spoon. Keep the milk in the bowl this time, and return the pulp to the blender.
- Put the pulp in the blender and again add 1.5 cups of water. Blend again.
- Third Press: Pour the pulp into the strainer again and press out the milk.
- Once you have squeezed the milk out, you now have coconut milk in your mixing bowl. The pulp now can be dried for coconut flour (see recipe in link above).
- The milk will keep in the fridge for 2-3 days.