Fresh Coconut Milk
I fogot how delicious homemade coconut milk is...Its been a long time since my father used to pick fresh coconuts and spend the day making and freezing fresh coconut milk. This method is a slightly modernized way of making coconut milk.
Preheat oven to 325°. Use an ice pick or screwdriver and poke the eyes of the coconuts out. Drain the water into a cup or glas and reserve for later. Place coconuts in oven and bake for 25-30 minutes or until the shell cracks.
Allow coconut to cool enough to handle with your hands. Crack the shell into pieces with a hammer and remove all of the coconut meat. Cut into small pieces and place in food processor. Pulse until fine pieces form
Boil 1 1/2 cups water combined with the coconut water. Slowly add the hot liquid into the food processor and pulse until completely liquified.
Place a fine-mesh sieve or cheese cloth over a bowl. Pour coconut mixture into sieve. Drain, squeezing coconut in cheesecloth to extract as much liquid as possible, and discard solids.
Use the coconut milk in your favorite recipes, drinks desserts...especially ice cream!!