I got this harebrained idea to make homemade cinnamon coconut milk. It all started when my roommate Lauren decided to buy a Nutribullet. We’ve been “blasting” (blending) up all kinds of Nutriblasts (smoothies). One of the cool things I’ve found out you can do with a super-high-powered blender is make your own coconut milk. This involves draining the water from a whole mature coconut, splitting the coconut in half, and then carving the meat off of the shell.
Now, the last time I tried to open my own coconut, I made the mistake of getting a young coconut, and trying to bust it open using mature coconut instructions. That didn’t work and I just ended up with a small workout and big frustration.
I was hesitant to try opening a coconut again, but I figured it can’t be that bad…
Well. Even though I got the right coconut this time, yeah, it was still kind of bad. The ones I bought were “pre-scored” around the center, which should make it easier to crack open. I watched two different videos, one using a mallet, the other using a meat cleaver. I don’t have a mallet or a meat cleaver, so I used a hammer and the back of a chef’s knife.
To make a long story short, I whacked the coconut as hard as I could, several times, using both tools, and nothing. Finally, I got a screw (the only nails I have are finishing nails which are too small), pounded it into the shell, then started whacking around the perimeter again, and finally it started to crack open.
Once you get the coconut open, and once you get the meat off the shell, the rest comes together quickly. Take a look at the videos I’ve linked to, try to have the tools mentioned, and try to have someone stronger than you on hand to come and save the day if it’s not working for you…
This recipe is for a delicious, sweet cinnamon coconut milk that can be drank on its own or used in smoothies, puddings, oatmeals, cereals…
Coconut is high in potassium, electrolytes, and antioxidants. It also raises your good cholesterol!
You can use the leftover coconut fiber in cookies, to top cakes, or as a coating for chicken, shrimp or fish. Just put it in an airtight container and refrigerate.
This is *not* the easiest recipe in the world, and does require some special equipment and elbow grease. You’ll need a high powered blender, like a Nutribullet or Magic Bullet, or a VitaMix. You can also try it with a very good blender. If your blender doesn’t do too well with ice, you may want to skip out on this recipe. Additionally, you’ll need a nut milk bag OR a paint straining bag OR a cheesecloth. A nut milk bag is basically a fine mesh bag with a drawstring that will run you anywhere from $5-10. I use a paint straining bag from the paint store that cost about $0.85. It doesn’t have a drawstring, but a drawstring isn’t necessary. Especially if it means at least another $4.15 in your pocket 🙂
Ingredients
- 1 whole mature (brown) coconut
- Cinnamon
- Special Equipment: Nutribullet/Magic Bullet, VitaMix, or regular blender
Drain the water from the coconut and reserve it.
Split the coconut in half. Scrape the meat from from the shell.
Rinse the meat to remove any debris from the shell (you can leave the brown skin on the meat, no need to shave off!).
Place the coconut meat in your blender and add the reserved coconut water. Add about 1 teaspoon of cinnamon, to start. Blend until thoroughly pureed. If the mixture looks too dry and is difficult to blend, add a bit of water. Give the milk a taste. If you’d like more cinnamon flavor, add it in now and blend again to thoroughly mix.
Place your nut milk bag in a bowl or container and stretch it over the edges of the container. Pour the coconut into the bag. Carefully remove the bag from the container and squeeze it together at the top. Using your other hand, squeeze the bag over the container to separate the milk from the coconut pulp. Continue doing this until no liquid comes out. Voila! Coconut milk!
From here, check out the texture. If you’d like to use the coconut milk as a cream, you’re probably in good shape right now. If you want something a bit thinner to drink straight up, add a little filtered water until you reach your desired consistency.
If you’re not using it right away, store it in an airtight bottle, jar, or container.
Save the pulp in an airtight container for another use.
https://www.nowyourecook.in/2013/04/05/cinnamon-coconut-milk/