Pierce coconut eyes with an ice pick; drain and reserve liquid.
Crack the shell with a hammer and remove.
Peel off brown skin from coconut meat.
Rinse and coarsely chop the coconut meat; set aside.
Add water to the coconut liquid to measure 2 cups.
Heat liquid almost to boiling.
Place about half of the coconut pieces in a blender container.
(Do not use a food processor; mixture may overflow bowl.) Add 1 cup of the warm coconut liquid.
Cover tightly and blend for 45 to 60 seconds or till finely ground.
Transfer the mixture to a cheesecloth lined sieve.
Repeat with the remaining chopped coconut and liquid.
Press the coconut mixture through the sieve, squeezing as much liquid out of coconut as possible.
Store the coconut milk in a tightly covered container in refrigerator.
Use the pressed coconut in Coconut Condiment.
Serving size: Complete recipe
Calories 1405 Calories from Fat 1113
% Daily Value*
Total Fat 133 g204.5%
Saturated Fat 117.9 g589.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 79.4 mg3.3%
Total Carbohydrates 60 g20.2%
Dietary Fiber 35.7 g142.9%
Sugars 24.7 g
Protein 13 g26.4%
Vitamin A Vitamin C 21.8%
Calcium 5.6% Iron 53.6%
*Based on a 2000 Calorie diet