---------- Recipe via Meal-Master (tm) v8.04
  Categories: Sauces
       Yield: 1 servings
       1 ea Ripe  coconut,
       1 x  With a brown, hard shell
       5 c  Very hot water
   Bake the coconut in a 400 F oven for 15 - 20 minutes;
   a little more will not hurt.  Remove coconut from the
   oven and give it several hard whackw with a hammer to
   break it open and into 4 or 5 pieces.  The coconut
   water will drain away and is not used. Pry away the
   coconut meat from the shell;  use a dull knife to
   eliminate the possibility of running the knife through
   one’s fingers. Cut the meat into 1-inch-wide strips
   and then into horizontal thin slices.
   Put about 3 cups of the slices into a blender and pour
   in 4 cups of water (the less water, the richer the
   coconut milk).  Process for about 1 minute, which will
   be enough time to cut up the coconut and release the
   milk.  Pour the mixture through a metal sieve and
   squeeze out the coconut fragments.  The liquid that
   remains is coconut milk. It can be stored in the
   referator for 3 days, or it can be frozen in plastic
   containers for future use. Source: False Tongues and
   Sunday Bread by Copeland Marks