This cool, creamy refreshment comes from the coastal villages of Papua New Guinea, where mature coconuts are split open by hand and the soft white flesh is grated on the spot. A splash of the clear coconut water, a little sugar, and a pinch of salt turn simple ingredients into a velvety drink locals sip throughout the day. Serve it well-chilled for the most refreshing result.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings4
Yield4 glasses (about 6 oz each)
Nutrition Facts
Per serving (estimated)
- 175 kcalCalories
- 14 gFat
- 12 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 9 gSugar
- 1.5 gProtein
- 55 mgSodium
- 210 mgPotassium
- 14 mgCalcium
- 1.1 mgIron
- 1.5 mgVitamin C
- 2 mcgVitamin A
Ingredients
For the coconut milk
- 1 large mature fresh coconut (about 1.5 lb, with water inside)
- 1 cup warm filtered water (about 110°F)
- Pinch of fine sea salt
To sweeten and finish
- 3 to 4 tbsp raw cane sugar (or palm sugar, grated)
- 1 pandan leaf, tied in a knot (optional)
- 1 cup cold water or ice cubes, for serving
Directions
- Crack open the fresh coconut over a bowl so the clear coconut water pours out and is saved. Pry out the white coconut meat with a blunt knife and trim away any brown skin.
- Finely grate the coconut meat using a hand grater, microplane, or the fine disk of a food processor until you have about 1 1/2 cups of fluffy grated flesh.
- In a medium bowl, combine the grated coconut with the 1 cup of warm water and the pandan leaf, if using. Squeeze and press the mixture with your hands for 2 to 3 minutes to release the cream.
- Strain the pressed mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl, pressing firmly to extract as much liquid as possible. Discard (or reserve for baking) the dry pulp.
- Pour the strained coconut milk into a small saucepan, add the cane sugar and a pinch of salt, and warm gently over low heat for 3 to 4 minutes, stirring until the sugar fully dissolves. Do not let it boil.
- Remove the pandan leaf, then stir in the reserved fresh coconut water. Taste and adjust sweetness with a little more sugar if desired.
- Chill the drink in the refrigerator for at least 30 minutes, or pour over a tall glass filled with ice and a splash of cold water to lighten it. Stir before serving.
- Serve immediately in small glasses, garnished with a thin wedge of fresh coconut meat on the rim if you like.
Cook’s Notes
- Always use a mature brown coconut rather than a young green one for richer, oilier milk; young coconut meat yields thinner liquid.
- For a lighter, more thirst-quenching version, dilute the strained milk with an extra 1/2 cup of cold coconut water before serving.
- A blender works in place of hand-grating: pulse the meat with the warm water for 30 seconds, then strain through cheesecloth.
- The leftover coconut pulp can be toasted in a dry pan until golden and sprinkled over oatmeal, cakes, or stir-fries.
- Serve within 4 hours of pressing for the freshest flavor; coconut milk separates quickly, so give it a good stir before each pour.
More Papua New Guinea Recipes You’ll Love
Craving more flavors from Papua New Guinea? Try these traditional recipes:
- Earth Oven Pork and Root Vegetables
- Papua Sago Coconut Pudding
- Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle
