Rich Coconut Milk
|Coconut||1 (Full Of Liquid)|
|Milk||2 1⁄4 Cup (36 tbs) (Whole / Low Fat)|
Preheat oven to 350F( 175C).
Using an icepick and a hammer, knock holes in eyes of coconut.
Drain coconut water into a small bowl and reserve.
In a small baking pan, bake coconut in preheated oven 12 to 15 minutes or until hot.
Do not overcook or flesh will be dry.
In sink or on newspapers, crack coconut open by tapping center with a hammer.
Remove white flesh.
Trim away dark outer skin, if desired.
Cut flesh in 1/2-inch pieces.
Pour reserved coconut water into a large measuring cup.
Add enough milk to make 3 cups.
In a medium-size saucepan, heat liquid over low heat until hot.
In a blender or food processor fitted with the steel blade, process flesh until coarsely ground.
With machine running, slowly pour in hot liquid.
Blend until coconut is finely ground.
Pour coconut mixture into a medium-size bowl.
Cool to room temperature.
Strain milk into a medium-size bowl through a fine strainer lined with several layers of cheesecloth.
Gather ends of cheesecloth and squeeze out every drop of coconut milk.
Discard coconut grounds.
Refrigerate milk up to 3 days.
Freeze for longer storage.
A layer of coconut cream will rise to top of first pressing; reblend into milk or spoon off for other uses.