Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
