How to Make Coconut Shreds and Coconut Milk

Nothing beats fresh, especially when it comes to coconut shreds and coconut milk. You can smell and taste the difference. Usually, canned coconut milk has additives, thickeners, and preservatives that take away pure coconut taste and that wonderful coconut aroma. Frozen grated coconut usually does not have the same crunch as fresh ones. Yet, canned coconut milk and frozen grated coconut are far more convenient than making your own; You don’t have to crack any coconuts. But knowing the payoff of doing it the long way, I don’t mind a little DIY every once in a while. After a bit of practice and research, I’ve found a simple way on how to how to make coconut shreds and coconut milk for cooks of any level.

Here’s a short video on how it’s done:

For supplies, you can find mature coconuts at asian and hispanic grocery stores, major supermarkets, and health food stores. You can find the coconut de-meater here: The Coconut Tool Stainless Steel Coconut Meat Removal Knife. To shred the coconut, you can use a high-speed blender like Vitamix or Blendtec.

You can also use the traditional Filipino coconut grater. In Tagalog, we call it “kabayo” or horse. We call it a horse because you have to sit on it. The device is made of a small wooden chair with a long wooden neck and a razor at the tip to grate the coconut. You could find the traditional Filipino grater at most Filipino grocery stores. Or in my case, my uncle made it from scratch and even put a tail at the back!

Making fresh coconut shreds and coconut milk is a rewarding experience. The payoff justifies the process. You’ll instantly notice the rich coconut flavor and aroma. Choose a weekend or a lazy weekday so you won’t feel rushed.  Have handy tools like high-speed blender, cheese cloth, and coconut de-meater.  Who knows, you might even enjoy the process as much as the product.

Kain na, let’s eat!