| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | Ripe coconut, | |
| With a brown, hard shell | ||
| 5 | c | Very hot water |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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