1. The fun part! Cracking the coconuts. To crack the coconuts take a heavy bladed knife like a cleaver or a machete. Hold the coconut in one hand over a large bowl with the grain lines of the coconut vertically down your hand. In the other hand pick up your knife and turn it so that you will hit the coconut with the back of the blade (not the sharp side). The action is then really simple, whack the coconut around it’s middle, running across the grain, repeat this action a couple of times, turning and tapping and you will have perfect coconut bowls. You can keep the mature coconut water for use in other recipes or just discard.
2. To get the coconut flesh out you can either use a coconut scraper or you can just take your knife or hammer again and give the back of the coconut bowl and good whack. This will loosen the meat and then you can just leaver the flesh with a butter knife. It will come away easily in big pieces.
3. Chop up the big chunks and place them into a thermomix or blender of your choice.
4. Heat the 3 cups of water over the stove. Make sure it’s not to boiling point. Take the hot water and add it to the thermomix and blend it all up till it’s well mixed.
5. Pour the mix into a nut milk bag or some cheesecloth pre-layed out over your bowl of choice and squeeze out the coconut milk. Depending on the thickness of the milk you like, you can add more coconut meat, just remember to keep blending it back in with the same water, not new water.
2 - 4 mature coconuts
3 Cups of water