Directions

1. Make the coconut milk. Use a vegetable peeler to remove the brown skin from all the coconut meat. Measure the coconut water collected from your coconuts and add enough water to create 3 total cups (700ml) of liquid. Add both the coconut meat and the liquid to a saucepan and bring to a simmer on medium heat. Allow to simmer for three minutes, then turn off heat. Allow to cool slightly.
2. Scoop half of the coconut meat from the saucepan and add it to your KitchenAid® K400 Blender along with half of the warm liquid. Turn blender to “Ice Crush” setting and let the cycle run through. Add the remaining coconut meat and warm liquid to the blender, and blend again on “Ice Crush” setting until cycle runs through. Finally, set the blender to the “Icy Drink” setting and let the cycle run through.
3. Lay a large piece of cheesecloth into a big bowl and pour half of the coconut mixture from the blender in the middle of the cheesecloth. Using clean hands, gather the ends of the cheesecloth and squeeze the coconut pulp to release as much milk as possible into the bowl. Place pulp into a bowl and discard cheesecloth; repeat with second cheesecloth and remaining coconut mixture. (See Chef’s Notes about using leftover pulp - or, discard the pulp.)