Laxmi's Fresh Coconut Milk

1. 1

   In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut.

2. 2

   Cook coconut over moderately high heat 2 minutes and remove pan from heat.

3. 3

   Let mixture stand, covered, 10 minutes.

4. 4

   In a food processor or blender blend coconut mixture until very thick.

5. 5

   In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids.

6. 6

   Working over bowl, squeeze small handfuls of solids to extract as much milk as possible.

7. 7

   Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.

No additional tips available.