Coconut milk is such an integral part of my childhood. In St Lucia, it is added to fish broth to create Mapa: a fragrant dish full of spices. It is also the first step in making coconut oil or coconut cake. My mom or grandma would gather coconuts from the banana fields near our home home. They would cut it open and extract the delicious white flesh. I would always get to nibble a few pieces. They would then take out a large grater and start shredding the coconut. I would ask a million questions and wait until the coconut became too small to shred without shredding your fingers so I could eat it. When they were done I would help pour water over the shredded coconut and squeeze the milk out. Then they would let me hold the strainer while the poured the mixture though it and look at the beautiful white milk destined for greater things. It was a simpler time.
Now coconut milk is the hot new milk on the block and so good for you. Now we are too busy to sit and grate coconut then gently squeeze out the milk. My mom uses a blender now; and so do I.
I made a video demonstrating how quick an easy it is to make nutritious, great tasting coconut milk at home. Here’s what you need:
- 1 coconut cut into 2inch cubes
- 4 cups water
Have you ever made coconut milk? What is your favorite plant based milk?