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Nigerian Coconut Milk

Also known as Nigerian Coconut Milk (Fresh Extraction)

Fresh Coconut Milk extracted at home from mature fresh coconuts is dramatically superior to canned coconut milk in flavour, freshness and versatility. Nigerian coastal cooking — particularly Efik, Delta and Lagos coastal cuisine — uses coconut milk extensively in rice dishes, soups and desserts.

Nigerian Coconut Milk, Nigerian cooking

Ingredients

  • 2 big mature fresh coconuts (brown, hard shell)
  • 2 to 3 glasses of warm water for extracting

Method

  1. 01

    Opening the Coconut. Hold the coconut over a bowl. Pierce one of the soft eyes at the top with a skewer or sharp knife. Drain out and reserve the coconut water — this can be drunk or used in cooking. Wrap the coconut in a cloth and tap firmly all around the equator with a hammer or the back of a heavy knife until it cracks. Pry the two halves apart.

  2. 02

    Removing the Flesh. Use a strong spoon to lever the white coconut flesh from the hard shell. If the flesh sticks, briefly warm the coconut halves in a warm oven and the flesh will release more easily. Remove the thin brown skin from the flesh if desired — this skin is edible but slightly bitter.

  3. 03

    Grating the Flesh. Grate the coconut flesh finely using a box grater, or cut into chunks and blend with the warm water.

  4. 04

    First Extraction — Rich Coconut Cream. Add 1 glass of warm (not boiling) water to the grated coconut. Knead and squeeze vigorously by hand for 2 minutes. Strain through a muslin cloth, squeezing firmly. This first extraction is thick, ivory-white and intensely rich — this is fresh coconut cream.

  5. 05

    Second Extraction — Thinner Coconut Milk. Add 1 to 2 more glasses of warm water to the already-squeezed coconut. Knead and squeeze again. Strain again. This lighter, second pressing is perfect for cooking rice, soups and smoothies.

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