Yeung Man Cooking | CRACKING UP Fresh Coconut Milk with a side of good puns @YEUNGMANCOOKING | Uploaded March 2023 | Updated October 2024, 1 hour ago.
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE MOST AMAZING FRESH COCONUT MILK RECIPE AT HOME!
LAY HO MA (how's it going in Cantonese)! I used to run a nut milk business at one point and even though I don't run that anymore, I still make this coconut cashew milk every single week because it is unlike anything you can buy instore. Join me in this episode and learn how to make the most incredible fresh coconut cashew milk recipe right at home!
Ingredients:
250g coconut meat
6 + 2 cups water
pinch of salt
1/4 cup raw cashews
Directions:
1. Carefully crack open the coconut using a hammer hitting around the shell. Do this over a large bowl to catch the water (up to you to discard or strain out to drink)
2. Very carefully use a sturdy butter knife to make incisions around the coconut meat (sort of looks like pizza slices). Then, carefully pop out the pieces of coconut meat by sliding the knife in between the meat and the shell
3. Blend the coconut meat with 6 cups of water and a pinch of salt. For best results, use a high powered blender and blend on high for 3.5-4min (it should be warm to the touch)
4. Line a large jug or bowl with a nut milk bag. Pour the coconut milk through and stain out the coconut milk (you can keep the coconut meat for other recipes)
5. Rinse out the blender and add the cashews and 2 cups of water. Blend on high for about 30secs
6. Pour the cashew milk in with the coconut milk. That's it! Remember to refrigerate the milk and enjoy for up to 6 days. It's natural for the milk to look separated, simply shake the bottle before use
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/eE0x72RseNI
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE MOST AMAZING FRESH COCONUT MILK RECIPE AT HOME!
LAY HO MA (how's it going in Cantonese)! I used to run a nut milk business at one point and even though I don't run that anymore, I still make this coconut cashew milk every single week because it is unlike anything you can buy instore. Join me in this episode and learn how to make the most incredible fresh coconut cashew milk recipe right at home!
Ingredients:
250g coconut meat
6 + 2 cups water
pinch of salt
1/4 cup raw cashews
Directions:
1. Carefully crack open the coconut using a hammer hitting around the shell. Do this over a large bowl to catch the water (up to you to discard or strain out to drink)
2. Very carefully use a sturdy butter knife to make incisions around the coconut meat (sort of looks like pizza slices). Then, carefully pop out the pieces of coconut meat by sliding the knife in between the meat and the shell
3. Blend the coconut meat with 6 cups of water and a pinch of salt. For best results, use a high powered blender and blend on high for 3.5-4min (it should be warm to the touch)
4. Line a large jug or bowl with a nut milk bag. Pour the coconut milk through and stain out the coconut milk (you can keep the coconut meat for other recipes)
5. Rinse out the blender and add the cashews and 2 cups of water. Blend on high for about 30secs
6. Pour the cashew milk in with the coconut milk. That's it! Remember to refrigerate the milk and enjoy for up to 6 days. It's natural for the milk to look separated, simply shake the bottle before use
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/eE0x72RseNI
