When buying coconuts, be sure that shells are not cracked and there is liquid inside.

Martha Stewart Living, February/March February/March 1992


Recipe Summary

Makes about 2 cups thick milk and 6 cups thin milk


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Pierce coconuts at end marked by three small indentations. Allow liquid to drain into a bowl and set aside for thin coconut milk. Put coconuts in oven for 5 to 10 minutes. Remove from oven, crack open, and remove meat.

  • Peel off dark-brown skin. Grate meat very finely and heat gently in a double boiler. When coconut is hot, add 1 cup warm water. Press out thick milk by wrapping about 1 cup of grated coconut at a time in cheesecloth or a clean dish towel and twisting hard to extract as much milk as possible. Continue until liquid has been squeezed from all the coconut, reserving coconut for thin milk.

  • To make thin milk, pour reserved coconut liquid, plus enough warm water to make 6 cups, over reserved coconut, and press, using same squeezing procedure.