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I've been experimenting with fresh coconuts lately (they are amazing), but one thing I haven't figured out yet is how to make a nice creamy coconut milk. Mainly to make hot chocolate and eat with fruits like an yogurt,

So I put the coconut water and the meat in a (not very good) blender, strained it through a sieve and refrigerated it, this is the result:

enter image description here

The part at the top is a grainy, watery coconut mush, I was expecting it to be like cream/yogurt

And the part at the bottom I assume it's really just coconut water.

Looking at a carton of store-bought full fat coconut milk it contains chemical emulsifiers and thickeners, so is there no way of achieving a natural creamy coconut milk?

And the store bought one never mentions it was pasteurized, one of my ideas was water bathing the glass.

I also thought abount whisking it but not sure about it yet.

So, what can be done to achieve a homogenous, creamy, eat-by-itself, homemade coconut milk?

In regards to the duplicate question, I want to know how to emulsify it, the store bought ones do not completely separate this way and the top part is creamy unlike mine.

marked as duplicate by rumtscho Jun 8 '18 at 17:59

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

  • I don't think it is a duplicate, I'm asking for techniques to emulsify it – Mojimi Jun 8 '18 at 22:56