Coconut Recipe

Bloom and blend

Place 1.5 cups unsweetened shredded coconut in a high-speed blender. Pour 3 cups just-off-boil hot water over the coconut to help extract fat and flavor. Let sit (bloom) 5 minutes so the coconut softens and releases oils. After 5 minutes, blend on high for 1 minute until mixture is smooth and frothy.

Strain

Line a fine-mesh sieve with cheesecloth or use a nut-milk bag set over a large bowl. Pour the blended coconut mixture through the cloth/sieve. Gather the cloth and squeeze firmly to extract as much liquid as possible (about 3 cups of fresh coconut milk). Reserve the coconut pulp for other uses (baking, drying).

Adjust consistency (optional)

If you prefer a lighter coconut milk, add up to 1/2 cup warm water to the strained milk and stir to combine. This yields a standard canned-milk consistency; omit to keep it richer.

While the coconut milk is still warm, stir in 2 tablespoons granulated sugar and 1/4 teaspoon sea salt until fully dissolved. Add 1 teaspoon vanilla extract and mix. Taste and adjust sweetness or salt to preference. If you used the optional diluted water, you may want to add slightly more sugar for the same sweetness level.

For a silkier mouthfeel, whisk in 1 tablespoon melted coconut oil until incorporated and the milk looks glossy. Chill if using cold; the coconut oil may solidify slightly in the fridge, giving the milk a creamier texture when shaken or stirred before use.

To serve: pour the fresh coconut milk into a jar or bottle. Garnish servings with toasted coconut flakes (2 tablespoons reserved) if desired. Use within 3–4 days refrigerated; shake before each use.