If you want to cook with coconut milk, you have to use the milk from mature coconuts. While we love my raw Curry in a Hurry made from young coconuts, the boys have been craving cooked Massaman Curry with potatoes. So my hubby bought some mature coconuts the other day and opening it became a family affair.
Since I didn’t have an ice pick, hubby used a drill to make 3 holes on top of the coconut to drain the coconut water out.
We wrapped the coconut in a towel and my son hammered it open. It helps so that pieces of coconut don’t fly out everywhere.
Make sure you hammer it more at this stage so you have smaller pieces to work with. Prying out the meat from a big piece of coconut, like below, is tough.
With a knife, separate the coconut meat from the coconut shell.
Peel the brown skin off the meat, as this part is hard and difficult to chew.
Place the peeled coconut meat in your high speed blender with water. We blended meat from 2 mature coconuts with 3 cups of water.
It will seem very thick. Place in a nut bag and squeeze out all the liquid.
You will have about 3 1/2 cups of pure mature coconut milk. Compared to other nut milks, mature coconut milk is as white and creamy as cow’s milk. I had to stop myself from drinking more than a sip or else we wouldn’t have enough for our curry.
Click here for more information about different coconuts and their nutritional effects on our health from an Ayurvedic perspective.
Click here for a nutritional comparison between Young and Mature Coconut Water and Meat.
This recipe looks great! And it seems a lot easier to make fresh coconut milk than I originally thought.
Yes! And so much better tasting then canned!
Let me know how you do!