Recipe - Rich Coconut Milk

1 Ripe coconut,
With a brown, hard shell
5 cup Very hot water

Bake the coconut in a 400 F oven for 15 20 minutes; a little more will
not hurt. Remove coconut from the oven and give it several hard whackw
with a hammer to break it open and into 4 or 5 pieces. The coconut water
will drain away and is not used. Pry away the coconut meat from the shell;
use a dull knife to eliminate the possibility of running the knife through
one's fingers. Cut the meat into 1inchwide strips and then into
horizontal thin slices. Put about 3 cups of the slices into a blender and
pour in 4 cups of water (the less water, the richer the coconut milk).
Process for about 1 minute, which will be enough time to cut up the coconut
and release the milk. Pour the mixture through a metal sieve and squeeze
out the coconut fragments. The liquid that remains is coconut milk. It can
be stored in the referator for 3 days, or it can be frozen in plastic
containers for future use. Source: False Tongues and Sunday Bread by
Copeland Marks

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini