Welcome to one of the most simple recipes ever, raw vanilla coconut milk. This dairy-free milk, is great for everyone! If you are a carnivore, vegan, or vegan-raw you’ll this recipe, and its great for hydrating the body. It only takes two ingredients and the hardest part is cracking the coconut. Some people are a little intimidated by a whole young coconut, but don’t be. Once you get the hang of how to crack the coconut, the recipe really becomes a breeze and you’ll be making this all the time. Trust me when I say, the beverage that awaits you at the end of the journey is literally a taste of paradise! So without further ado, let me show you how it is done.
Vanilla Coconut Milk
Yield: 1 Serving
Ingredients
1 young coconut
1/2 vanilla bean
Equipment
Blender
Chef Knife
Spoon
Cracking the Coconut
1. It is important when cracking the coconut not to simply cut it in half machete style, because we want to keep the water and the meat. So you start by cutting an opening at the top of the coconut with the heel of a chef knife. I hold the bottom/ flat part of the coconut in one hand and my knife in the other. I make 3 cuts, in the shape of a triangle, into the top of the coconut with the heal of my knife. If it’s easier for you to make 4 cuts, in the shape of a square, this works as well.
2. With the tip of the knife, pry open the top of the coconut and set aside.
3. Pour the coconut water into blender. Please note, if you hacked the heck out of the coconut and the outer shell is coming apart, place a stainer over the blender before pouring the coconut water into the blender. You don’t want gritting coconut milk.
4. Cut the coconut in half to remove the meat, the white flesh.
When I cut the coconut in half, I hold the coconut in one hand from the back, rounded side and start cutting from the top opening, down the front. Then I turn the coconut 180 degrees and start down the other side . I give the coconut a test to see if it easily comes apart. Place your fingers in the top opening, thumbs outside, and pull.
5. Remove the meat and add to the blender. Be sure not to scrape too hard that you are getting a lot of the brown from the coconut shell.
6. Since you are only using half of a vanilla bean for this recipe, store the other half back in the airtight container it came in. Cut the vanilla bean in half lengthwise and scrape out all of the beans and add it to the blender.
Pictures left to right: before blending, after blending
***Fun Tip: Make Vanilla Sugar. Once you remove the beans out of the vanilla pod, do not throw the pod away. Place the empty vanilla pod into a small container with granular sugar. Give it a shake and keep it for future baking needs.
7. Blend it until smooth, then taste it. If you feel like your taste buds need a little more sugar, you can try adding a touch of agave.
8. Serve and enjoy!
