Serves: 5
1. In a food processor or a blender, process together the coconut and 1/2 cup of the water to make as smooth as possible. Leave the processed coconut to soak in this water about 30 minutes. Then, pass everything through the fine mesh of a food mill or a strainer.
2. Return the leftover coconut to the food processor. Add the remaining 1/2 cup water, then process and strain again. Mix into the first coconut milk. For a thinner extract, add another cup of water and repeat the process once again. Use immediately, or store in the refrigerator about 4 days or freeze up to 2 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Milk recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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