---------- Recipe via Meal-Master (tm) v8.04
 
      Title: RICH COCONUT MILK
 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
 
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