Recipe: Homemade Coconut Milk and Coconut Cream

Making Coconut Milk

2 cups shredded coconut [NOT sweetened]
2 cup boiling water

Line sieve that can rest on a bowl. Place the coconut in and pour 1 cup BOILING WATER over coconut. When cool to touch, squeeze the coconut very hard then pour the other cup of water over coconut again. The idea is similar to a tea-bag. The coconut also can be wrap, bouquet-garni style, and steeped in the water until cold.

Making Coconut Cream

2 cups shredded coconut [NOT sweetened]
2 cups boiling milk

Line sieve that can rest on a bowl. Place the cocnut in and pour 1 cup BOILING MILK over coconut. When cool to touch, squeeze the coconut very hard then pour the other cup of milk over coconut again. The idea is similar to a tea-bag. The coconut also can be wrap, bouquet-garni style, and steeped in the water until cold.

Both methods can be used with fresh, shredded, grated or dessicated coconut.

I have used the Coconut cream recipe in Thai cooking, but I left the actual coconut in rather than discarding after use.