Coconut Milk

• 2 cups frozen, unsweetened grated coconut (see note)
• 2 cups warm water

1. Defrost coconut and add to blender with water (you may need to do this in two batches).
2. Blend at high speed until mixture is pureed.
3. Strain mixture through a double thickness of cheesecloth or a very fine sieve, pressing out all the liquid you can.
4. The result of this first processing is called thick coconut milk.
5. To get thin coconut milk, add more warm water to the residue from the first straining.
6. Allow it to sit 5 minutes, then press as before.
7. For coconut cream, refrigerate the first pressing and the cream will rise to the top, where it can be spooned off.
8. If it is not used immediately, the coconut milk must be refrigerated.
9. It may also be frozen for later use.

frozen, water

Taken from cooking.nytimes.com/recipes/1952 (may not work)