Tuesday, February 24, 2009

Making Coconut Cream/Milk

I've gone coconuts and I don't intend on ever coming back!

I use coconut meat, oil, milk and cream on my hair, body and in my cuisine daily.

The health benefits of coconuts are astonishing! Yes coconut milk is high in saturated fat, but it's a naturally occurring fat and is easily metabolized by the body. Coconuts contain lauric acid which is the same type of saturated fat found in breast milk. The powerful antiviral, antimicrobial and antifungal properties of lauric acid helps your body fight off a myriad of viruses and bacteria.

Coconut cream/milk is surprisingly easy to make at home. The best part is you are left with pure cream and none of that extra stuff used in commercial cans of coconut cream and milk.

For this you will need:

strainer, cheese cloth or nut milk bag
hammer and nail (or other way of getting into the coconut)
brown coconut
filtered water

Begin by using the hammer and nail to poke a hole in the "eyes" of the coconut. drain all of the coconut water into a cup. Enjoy this immediately or you can freeze to use later. If the water smells or tastes rancid you will need to use another coconut.

Next crack the coconut open using the hammer. Get it into small enough pieces for you to handle and extract the meat from the shell. Once it's cracked open, I use a spoon and/or knife to pry the flesh from the shell.

Don't worry about taking off the brown skin. Put your pieces into a blender and cover with warm filtered water.

Blend until coconut is finely broken down.

Strain. Squeeze or push down on coconut to extract all of the liquid.

Use right away as coconut milk or let it sit until the cream rises to the top.


  1. Coconuts are absolutely the best=) I used some oil this weekend to infuse my ayurvedic powders into and it is so light and misturizing =D

  2. I know! They are good for so many things. Oooh ayurvedic powders...I've been meaning to do a henna tratment with coconut oil or milk. I'm gonna have to try that out.



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