Laxmis Fresh Coconut Milk Recipes

Steps:

• In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.

Steps:

• Preheat oven to 400°F.
• Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
• Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
• If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
• Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
• Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
• In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
• Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
• Use in any recipe calling for coconut milk.
• Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.