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Coconut milk is a liquid relied on in the Caribbean where fresh
milk is scarce. It is made there from fresh grated coconut and
strained coconut water, but two acceptable substitutes for the
fresh product are coconut meal, sold by health food stores, and
Baker's Southern-style coconut. Canned coconut milk is also
available in stores selling tropical foods. For those who would
like to like their own, here is a basic recipe:

Pierce the 3 eyes of a dried coconut and drain out the water.
Strain and set aside. Put the coconut, eyes down, on a very hard
surface and bash away at it generously with a hammer. It will
crack into small enough pieces to make it easy to remove the meat
with a knife, levering the pieces out. Do not bother to remove
the brown skin. Put the pieces through the food mill, grate, or
whirl in an electric blender with the strained coconut water.

Pour over the coconut enough hot water to cover and soak for an
hour. Strain through a napkin three times, squeezing bard to remove
all the liquid. Store in the refrigerator as coconut milk sours
very quickly. For coconut cream, allow chilled coconut milk to
stand until the cream rises to the top.

If a coconut is not available, use dried coconut flakes. Rinse in
cold water to remove excess sugar, reduce in a blender with milk
or light cream, and cook, stirring from time to time over the lowest
possible heat for 15 minutes. Cool and squeeze through a napkin.


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