Thin Coconut Milk

• Canned or frozen coconut milk

1. To prepare thin coconut milk, cut the white coconut meat into coarse slices and combine with three cups of water in a blender or food processor.
2. Blend until you have a fibrous liquid.
3. Squeeze the liquid through fine cheesecloth.
4. Discard the pulp.
5. Coconut milk may be kept safely for a few days in the refrigerator, or may be frozen.

frozen coconut milk

Taken from cooking.nytimes.com/recipes/1017676 (may not work)