This recipe can be prepared in 45 minutes or less.
This recipe originally accompanied Goan Curried Clams .
Recipe information
Yield
Makes about 2 cups
Ingredients
2 cups water
4 cups grated fresh coconut
Preparation
In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.
