How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
	Indian	Indian	1	Servings

INGREDIENTS

1	lg	Coconut, grated
2	c	To 2 1/2 cups boiling water

INSTRUCTIONS

Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial Ka
Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one
Coconut into a bowl, pour on 2-2 1/2 c Boiling Water, then leave to stand
30    min. Squeeze
The flesh and strain before using. This makes thick Coconut Milk, for a
thinner milk reuse the pulp and mix the result with the thick milk, or use
by itself for an even thinner Coconut Milk. I use an old T-shirt to squeeze
the Coconut flesh and strain in one operation.
Made from Dried Coconut Put 1 Cup unsweetened Dried Coconut into a blender.
Pour in about 1 1/4 Cups boiling water and blend on high speed for a couple
of minutes. Let cool for about fifteen minutes then squeeze the pulp and
strain. Makes about 1 Cup milk. To make a thinner milk reuse the pulp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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