A Malaysian Cook’s Staple
In another article we’ve discussed some of the nutritional aspects and uses of Coconut Milk. You can buy it canned at Asian stores and many supermarkets. Or you could make your own: This Malaysian cook’s staple procedure is similar to the method used throughout southeast Asia:
2 cups fresh shredded Coconut or thawed frozen Coconut
2 cups boiling Water
First combine the Coconut and Water in a food processor or blender. Blend until very smooth, at least a minute. Let stand for half an hour.
Put the mixture in a strainer lined with double cheese cloth and press out the liquid.
To make thin coconut milk, press a second time and combine the liquid from the two pressings. Discard the solids.
This makes about 1½ cups and takes a little over half an hour to make, including the resting time.