Step 1

Using a hammer or heavy meat tenderizer, hit heavily through the imaginary line in the middle of the coconut. Crack open the coconut and drain the liquid out of the coconut.

Step 2

With a sharp knife, cut through the coconut meat diagonally and vertically to help with removing the meat from the coconut shelves.

Step 3

Remove the coconut meat. With the help of a knife, try to release the coconut meat first from the side of the cups, pulling outwards.

Step 4

Using a sharp knife or vegetable peeler, clean the brown layer of the coconut meat thoroughly. Wash the coconut if needed, leaving you with beautiful white-only coconut pieces.

Step 5

With a hand grater, grate the coconut into shreds. You will get the perfect shreds for milk using the smaller holes.

Step 6

Add 2 cups of shredded coconut and 1 litre (4 cups) of room temperature water into a stand mixer or blender and blend.

Step 7

Pour the coconut milk and strain it through a muslin cloth, milk bag, or cheesecloth, squeezing as much of the milk as possible.