Coconut Milk Fresh Raw Goodness in One Hit


Hi friends! Can you believe that I am now going on to my 5th week of living here in Tamarindo, Costa Rica? I can't believe how fast time is going by. Each day, I have to pinch myself... I can't believe that this is my life. Being here, I have been so fortunate to have an abundance of amazing fresh fruits and vegetables. One thing that I can't get enough of is pipa fria (fresh, cold coconut water). There is nothing more refreshing in the heat than a fresh, cold coconut water. Yesterday, after walking along the beach, I quenched by thirst with one. I ended up saving the coconut to make Coconut Milk. It was fairly easy to make, just like almond milk. If you've ever had coconut milk you'll know that the texture is uber creamy, pretty much like that of half and half cream.

Homemade Raw Coconut Milk

What You'll Need

Flesh from one coconut 3 cups of water High speed blender (I used the Magic Bullet NutriBullet) CoffeeSock (or Cheesecloth)

Homemade Raw Coconut Milk |

What You'll Need To Know

Once you’ve got that coconut flesh all extracted from the hard shell and peeled and ready to go, just add it to your blender, along with 2 cups of water from your coconut and an extra cup of plain filtered water. Process that on the highest possible speed for at least 5 minutes, maybe even 10. I used the Magic Bullet NutriBullet, since it is the blend I currently have here in Tamarindo.

You really want to get the most out of that coconut flesh as you possibly can. You’ll notice, as the flesh spins around, that it will get looser and looser and will spin more freely after a while, liquefying into a silk white liquid. You want to be able to see a good amount of liquid in there.

When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that is lined with a cloth. CoffeeSock work the best for this, but you can use multiple layers of a cheesecloth, too.

Add another half cup of plain water to your food processor and let it blend to get every last bit that was left behind and add it to the rest. Next, you'll need to squeeze every bit out of this. You will be left with a whole bunch of dry, and pretty bland and tasteless, shredded coconut flesh that is paste-like, almost the consistency of marzipan. You can save this and dehydrate to make into coconut flour or for cooking.

Homemade Raw Coconut Milk |

Transfer the coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days. This recipe makes 24 oz of coconut milk.

Homemade Raw Coconut Milk |

Homemade Raw Coconut Milk
Prep time:
Cook time:
Total time:
Serves: 3
  • Flesh from 1 mature coconut (depending on how thick you want your milk)
  • 3 cups water
  1. Remove flesh from coconut (see above)
  2. Place the flesh from one coconut in high-speed blender with 3 cups water and blend a few minutes.
  3. Strain through coffee sock or cheesecloth bag.
  4. To make thicker coconut milk:
  5. Take coconut milk you just made and blend with second coconut in high-speed blender. Strain through coffee sock or cheesecloth.
  6. *You can keep blending the coconut milk with more coconut flesh until you get coconut cream.
If your coconut milk sits in the refrigerator the fat will collect on the top. You can give it a quick spin in the blender to reincorporate it.


Hibiscus Tea (Agua de Jamaica)

Agua de Jamaica Hibiscus tea Growing up there was a drink that I absolutely loved, Agua de Jamaica. A fascia colored, tangy yet thirst quenching iced tea. Agua de Jamaica is a popular Hibiscus tea is a drink in Latin America, being one of several common aguas frescas. It's one of the most popular aguas frescas in Mexico and can often be found along side with Horchata and Agua de Tamarindo. Agua de Flor de Jamaica is usually prepared by steeping the calyces, along with ginger (in Jamaica), in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, sometimes clove, cinnamon and a little rum (in Jamaica), and stirring.

As an adult, I love the health benefits of this simple drink. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. Hibiscus tea contains 15-30% organic acids, including citric acid, malic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red color.

Agua de Jamaica Hibiscus tea

What You'll Need

1 cup dried jamaica flowers (Hibiscus Flowers 4 quarts water (about 16 cups) 1/2 cup stevia Lemon wedges for garnish Blackberries for garnish Ice cubes

I use stevia instead of sugar and agave nectar. Why you might ask? Stevia is perhaps unique among food ingredients because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant, making it a natural sweetener. You can buy it online, Whole Foods, or a natural health foods store. You can also find Hibiscus flowers at these locations, as well as, at Latin markets.

Agua de Jamaica Hibiscus tea

The flower of Jamaica (Hibiscus sabdariffa) produces an infusion, to sweeten and cool, gives us a fresh tasty and a beautiful fascia ruby-colored water. In Mexico it is customary to take it with meals or at any other time thirst quencher.

Agua de Jamaica Hibiscus tea

This recipe is so simple. You'll want to place in a pot with two liters of water. Heat it until it reaches a boil. Turn off the stove and cover the pan. Let stand several hours (2-3 hours) or overnight. The water will turn into a deep fascia ruby-red. Strain the water to remove the flowers, and add stevia, stirring with a large spoon until dissolved. Test the water and add more sugar or more water, if necessary. Serve over ice, adding drops of lemon, if desired. I added lemon wedges and blackberries for made my cups look pretty!

Agua de Jamaica Hibiscus tea

What To Love

Jamaican is high in Vitamins and Minerals with powerful antioxidant properties. It helps lower elevated blood pressure, bad cholesterol and detoxify the entire body.

Antioxidant levels in Agua de Jamaica are higher than vegetable juice, tomato juice and orange juice; and compares to Cranberry Juice and Pomegranate Juice with more antioxidant levels than these juices.

The antioxidant properties in Jamaica juice helps provide our bodies with protection against free radicals, molecules which cause heart disease, stroke, hypertension, Alzheimer’s, premature aging and cancer. Jamaica juice also helps flush the prostate, the liver, kidney and bladder.