Step 1

Using a hammer or the blunt side of a cleaver, hit the coconut in the middle (between the eyes and the pointy tip) over a bowl preferably (to save the sweet water). Rotate the coconut making sure you are still hitting the middle until it cracks into two halves.

Step 2

If you are lucky, you might be able to simply pry the flesh of the coconut off the hard shell with a butter knife. If this is somewhat difficult to do, simply place the coconuts in a 350 degrees Fahrenheit oven for 15 minutes, and the shell should come off easily with a butter knife once it is out of the oven.

Step 3

Dice the coconut meat into 1 cm cubes.

Step 4

Blend the coconut pieces; 1 cup of coconut to 4 cups of water.

Step 5

Once the coconut is blended, pour the blended coconut into a nut bag or over a cheese cloth to separate the husk from the milk.

Step 6

Squeeze the nut bag or the cheese clothe to get as much milk out as possible.