Month: January 2014

Fresh Coconut Milk

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Let’s face it. Fresh coconut milk right from the source cannot be beat. The rich creaminess, the sweetness, and natural oils all serve to make this delicious nutrient-dense vegan milk one of the most flavorful ingredients to add to beverages and dishes and can serve as the base for so many things such as smoothies, soups, desserts, curries, dressings, and so much more– not to mention that it is a highly-enjoyable and filling drink to be enjoyed purely on its own. Once you have learned how to make this simple coconut milk and tasted what real¬†coconut milk is like, it will put the canned version to shame.

This recipe will make approximately 6 to 7 cups, or one large half-gallon mason jar full of coconut milk.


  • 3 ripe, hard, oily coconuts (or substitute young coconut meat)
  • Your favorite sweetener (honey, agave, coconut palm sugar, cane sugar, etc)

Kitchen Tools:

  • Vitamix
  • Wire mesh strainer
  • Large bowl
  • Glass jar(s)


Crack open 3 very ripe coconuts* and break the meat up into smaller pieces. Clean these pieces in a bowl of fresh water to wash off any dust or particles from the shell. Place the cleaned pieces into the Vitamix and add water until the pieces are just covered slightly by water at the top. Blend together for approximately one minute until all the coconut pieces are broken up into a fine pulp. Add a bit of extra water if necessary to blend completely. Once blended well, pour the pulp into a mesh wire strainer over a large bowl and begin to strain the milk out by stirring the pulp and pressing it down with a spoon through the strainer. Once all the milk has been extracted from the pulp, place the pulp back in the Vitamix and repeat the process of adding enough water to just cover the top of the pulp. Blend again for one minute and repeat the process of straining the pulp until all the milk is extracted. Perform both of the previous steps once more. The general rule of thumb I have discovered is that you can strain the pulp as many times as is equal to the amount of coconuts used. So for this recipe in particular, you will blend and strain a total of 3 times to get the most flavorful, creamy milk possible. You may still strain the milk more times, however, it will become much more watery and have a diminished coconut flavor. 

Once you have completed these steps, you can add your favorite sweetener to taste. You will be surprised by how much natural sweetness comes out of the coconuts themselves, so you may choose to add no sweetener at all, particularly if you plan on using the milk for a savory dish. Once you have the taste to your liking, pour your finished coconut milk into a jar and there you have it– fresh milk to enjoy or to use in whatever other recipes your heart desires.

*You can also substitute young coconut meat for a thicker, creamier alternative, as the pulp will not strain out as much and make for a denser version of the milk above.

Welcome to Super Natural Agriculture!

This is my first post on Super Natural Agriculture. It is a very exciting time, as more and more information is coming to light as to how our modern culture has been manipulated to accept globalized/industrial food production as food security. The people of the world are now realizing en masse that cheap, poisoned, genetically modified food and food-like substances are destroying our environment, our local economies, our health, and our future as a planet.

There are four major aspects to be understood when growing nutrient-dense, healthy food.

The first is the physical structure of the soil, having to do with the particle sizes and properties of the soil you are growing your crops in– for example, sandy or dusty soil, depth of top soil, and relationship to ground water.

The second aspect has to do with the chemical composition of the soil and availability of nutrients– for example, the relative acidity or alkalinity, the amounts of calcium, magnesium, nitrogen, phosphorous, potassium, and the more than 70 or 80 elements that make up nutrient-dense food.

The third aspect is the biology of the soil– the bacteria, the fungi, the microscopic protozoa, and the worms and insects that create the living food web that help to grow our food.

The fourth aspect is the spiritual aspect, the unseen entities that contribute to our experience on this planet. It is how plants can become medicines for our body, mind, and spirit. It is the realizations and knowledge that comes from putting your hands in the ground and growing your own food. It is the understanding that the plants, animals, the earth, sun, moon, and stars have a consciousness that we can communicate and learn from.

This blog we have created will try to bring together all aspects of our experience, growing our own food, creating our own nutritious meals, maintaining our health and well-being with our own herbs and medicines, while living and enjoying life in a way that does not leave a huge footprint here on the Kona coast of the beautiful Island of Hawaii. Hopefully, we will inspire others to take more responsibility for and awareness of where their food comes from, in our attempt to promote more small-scale farming and gardening and the importance of food sovereignty.