I awrap it in a towel, take it outside, whack with a hammer til you get a split. Hold over a bowl to catch the "water" if you like - this can be enjoyed chilled as a beverage. Now pry apart and hit into smaller sections if needed. I use a butter knife to pry the meat away from the shell - it usually flips right out. Peel the brown skin off the flesh with a vegetable peeler or paring knife. I will admit to having omitted the peeling step on occasion and the resulting milk was a bit "earthier" in taste. Cut the now almost all white flesh (a few brown flecks are fine) into smaller chunks, toss into blender and top with lukewarm water. Blend on high until you have what looks like creamy milk. Pour into cheesecloth lined strainer and drain. Squeeze out cloth. You can put the solids back into the blender for another round. This second blend will be weaker and more watery. Taste each batch. Depending on your needs you can combine the two for a medium strength milk or use them separately depending on what you are drinking or cooking. It sounds wordy but really does not take long. Good luck!
Last edited by tommy; 09-03-2011 at 11:27 AM.