Coconut Milk
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My Notes:
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| This is our estimate based on online research. | |
| Calories: | 283 |
| Fat: | 27 g |
| Carbohydrates: | 12 g |
| Protein: | 3 g |
| Calculated per 3.5 cups. | |
Yield: 3.5 cups
Yield: 3.5 cups
Ingredients
- 4 cup 4 cup Water, purified
- 1 cup 1 cup Coconut Meat
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Crack coconut over a large bowl or sink by striking it around its equator with the back side of a large knife or cleaver.
- Continue striking and rotating until the coconut cracks open.
- Separate coconut meat from shell, and remove the skin with a vegetable peeler or knife.
- Cut coconut into 1/2-inch chunks, and add to a high-speed blender or food processor.
- Cover with purified water, and blend until smooth.
- Pour pureed coconut through a clean paint strainer bag, and gently squeeze to wring all coconut milk out.
- Serve or keep refrigerated in a glass container.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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