Homemade coconut milk

Ingredients for 1 servings:

• 2 cup(s) desiccated coconut, dried
• 2 ½ cup(s) water, boiling hot, alternatively hot milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

several variations, from thick and creamy to thin

Pour hot water over the coconut flakes, blend in a blender for about 30 minutes, and then chop. Allow the pulp to cool slightly, then press through a fine sieve or wring thoroughly in a cotton cloth to extract as much of the liquid as possible. Repeat this process by pouring another 2.5 cups of hot water over the coconut pomace. The first pressing yields about 1.5 cups, the second about 2 cups. The first and second pressings can be used separately to produce a thick or thinner milk. Of course, you can also mix the two pressings. If you want a thick, creamy coconut milk, replace the water with milk and use only the first pressing. The second extract can then be used in soups or curries. The thickest cream is achieved by letting the first extract stand for a while and then skimming off the cream from the top. Instead of using a blender, you can also knead the coconut water mixture thoroughly with your hands (2-3 minutes) and then continue processing as above.