Coconut Recipe

Prepare coconut (if using whole coconut)

If starting from a whole coconut, drain the coconut water into a container and reserve or discard. Crack the shell, remove the white meat, and rinse. Shred or chop the coconut meat to yield about 2 cups. If using pre-shredded fresh coconut, proceed to the next step.

Place the 2 cups shredded fresh coconut and 1 cup unsweetened shredded coconut in a high-speed blender or food processor.

Add 3 cups hot (not boiling) water to the blender. Let sit 5 minutes to soften fibers, then blend on high for 1–2 minutes until the mixture is smooth and emulsified (you should see a milky white liquid).

Pour the blended coconut through a fine-mesh strainer lined with cheesecloth or a nut milk bag over a large bowl. Squeeze firmly to extract as much coconut milk as possible. This yields the fresh coconut milk (base). Reserve the pressed coconut solids (okara) for baking or granola.

Return 1 to 1.5 cups of the freshly extracted coconut milk to a small saucepan (reserve any extra for other uses).

Over medium-low heat, add the 3 tablespoons granulated sugar and 1 teaspoon salt to the coconut milk. Stir gently until the sugar dissolves, about 2–3 minutes. Do not boil—just warm to combine flavors.

Stir in 1 teaspoon vanilla extract and 1 tablespoon maple syrup or honey if using. Taste and adjust sweetness or salt to preference.

For a richer texture, whisk in 1 cup full-fat coconut milk or dairy milk and 1 tablespoon melted coconut oil to the warmed sweetened coconut milk. Heat gently until everything is combined and warm, about another 1–2 minutes; avoid boiling.

Pour the finished coconut liquid into serving glasses or a container. Allow to cool slightly if desired.

Top with 2 tablespoons toasted coconut flakes and a light sprinkle of lime zest for brightness if using. Serve chilled or slightly warm.

Store any leftover coconut milk in a sealed container in the refrigerator for up to 3 days. Shake or stir before using; it may separate.