Coconut is incredibly nutritious and plentiful here in Hawaii. Rich in trace minerals including manganese, copper, and selenium, it also contains modest amounts of calcium, iron, potassium, Vitamin C, Vitamin B6, thiamin and folate. Coconut is unusually high in healthy, medium-chain fatty acids like lauric acid (found otherwise only in human breast milk) and caprylic acid (a potent natural antiviral and antifungal).
HOW TO MAKE COCONUT MILK
- Once you’ve got your coconut flesh extracted from the hard shell and peeled and ready to go, just add it to your blender, along with the water from your coconut and an extra cup of plain filtered water.
- Process that on the highest possible speed for at least 5 minutes, maybe even 10.
- When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that’s been lined with cheesecloth.
- Add another half cup of plain water to your food processor and give it a quick spin just to get every last bit that was left behind. Add that to the rest of the fragrant pile of coconut.
- SQUEEZE and keep squeezing!
- You will be left with a whole bunch of dry, VERY dry, and pretty bland and tasteless, shredded coconut flesh. You could discard this, or hold on to it and add a few tablespoons to random dishes that you make.
- Transfer your beautiful coconut milk to a glass jar or container. Bon appetit!