Serves: 5
Total Calories: 336
Yield: 5 Cups

6 cups boiling water
3 cups dried, unsweetened flaked coconut

Combine water and coconut in a large bowl and mix well. Set aside until cooled to lukewarm. Transfer about ¼ of mixture to a blender and puree at high speed 1 minute.

Line a strainer with 2 layers of dampened cheesecloth. Pour pureed coconut mixture through strainer into a medium saucepan. Gather corners of cheesecloth and squeeze as much liquid as possible into saucepan. Repeat blending and straining steps with remaining coconut mixture.

Place saucepan over medium heat and bring just to boiling point, then remove from heat and let cool. Coconut milk can be kept in refrigerator up to 2 days; freeze for longer storage.

Nutritional Facts:

Serves: 5
Total Calories: 336
Calories from Fat: 216

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Chicken Stock
Lemon Grass Stock
Red or Green Bell Pepper Puree
Tomato Puree
Coconut Milk
Tamarind Juice
Cooked White Rice
Cooked Brown Rice
Sushi Rice
Sushi Rice Stock