Raw Coconut Milk
from Kitchen Apparel
2 cups water (below 115F for raw)
1 mature coconut, husked, de-shelled, and peeled
1. Blend flesh of coconut and 2 cups warm water together in a high-speed blender for a few minutes until milk is frothy and chunky.
2. Strain liquid out into a container using cheese cloth (or paper towels). Once all liquid is strained hand-squeeze the pulp until all the milk has been released and the pulp is dry and powdery. Discard powder.
For Coconut Cream:
1. Cover coconut milk and place in fridge overnight. The cream will float to the top, so carefully strain out into a separate dish to obtain coconut cream.
How to De-husk a coconut:
1. Obtain a ripe coconut: Brown/orangey on the outside, preferably tree-ripened.