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Raw Young Coconut Mylk

What you need: 

2 young Thai coconuts

What you do: 

1. Start out by opening coconuts. Drain out the liquid into a bowl, then scrap out the meat of the coconut with either a spoon or a fruit scooper (try to scrap it out as big pieces, it makes the next step easier!). Inspect the meat pieces: light brown spots are okay, but if there are any hard spots, take a knife and shave off the bits.
2. Now take your water and meat, put them into a blender, and blend. Blending time depends on how powerful your blender is. For a high power blender (like a vitamix) blend on highest setting for 2-3 minutes. For a lower powered blender you may have to go longer, anywhere from 5-6 minutes.
3. You can strain your mylk if it has larger bits in it, but if you blend it good enough you shouldn't have to. This mylk will last in the fridge for about 3-5 days, it just depends. However it is better to only do a few coconuts at a time so your mylk is fresher.
Source of recipe: I made this to fill a need.

Preparation Time: 
5-10 mins
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I blend in spinach. Doesn't really change the flavor/texture.

Pretty sure you could blend in any dark leafy green.

since we're all health nuts here

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cool just tried this, it was a bit harder for me to get all the meat out cuz my coconuts were young ones but it still turned out yummy, super rich and creamy. i also had to strain mine, what a pain but it was all worth it! thanks for this recipe

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