Rich Coconut Milk

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Title: RICH COCONUT MILK
Categories: Sauces
Yield: 1 servings

1 ea Ripe coconut,
1 x With a brown, hard shell
5 c Very hot water

Bake the coconut in a 400 F oven for 15 - 20 minutes;
a little more will not hurt. Remove coconut from the
oven and give it several hard whackw with a hammer to
break it open and into 4 or 5 pieces. The coconut
water will drain away and is not used. Pry away the
coconut meat from the shell; use a dull knife to
eliminate the possibility of running the knife through
one's fingers. Cut the meat into 1-inch-wide strips
and then into horizontal thin slices.
Put about 3 cups of the slices into a blender and pour
in 4 cups of water (the less water, the richer the
coconut milk). Process for about 1 minute, which will
be enough time to cut up the coconut and release the
milk. Pour the mixture through a metal sieve and
squeeze out the coconut fragments. The liquid that
remains is coconut milk. It can be stored in the
referator for 3 days, or it can be frozen in plastic
containers for future use. Source: False Tongues and
Sunday Bread by Copeland Marks

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