Production Process of Coconut Milk

The Making of Coconut Milk
Coconut milk is the milky liquid extracted from the grated flesh of mature fresh coconuts or from shop-brought desiccated coconut. The same coconut can be used twice, resulting in a thinner, lighter-flavored liquid the second time around. Make coconut "cream" which is a richer form of coconut milk by using 4 cups coconut. Using milk instead of water will make it even richer.

Method Makes About 2 Cups 2 cups water 2 cups shredded fresh coconut or dried unsweetened coconut

1.	Take the flesh of the coconut and grate it. To make coconut milk, you generally grate in an up and down motion holding the coconut with the convex side facing out. The gratings will be fine and result in more coconut milk
2.	Put it in a bowl
3.	Add hot water
4.	Squeeze a handful of the grated coconut so that the water becomes white and takes up the juices of the coconut. Keep doing this until every last drop of the grated coconut has gone into the water.
5.	Strain the liquid through a fine sieve. This first pressing is called thick coconut milk.
6.	Add another cup of warm water after the first pressing and repeat the same procedure as above. The result is called the thin coconut milk. Continuing adding warm water and squeezing the grated coconut until you have obtained the amount you need.
7.	Cool to room temperature.
8.	Cover and refrigerate for up to a week

Notes :
o A blender can be used to facilitate the process.
o Use within 1 day.