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Coconut Milk


	Coconut milk and a richer coconut cream may be purchased in Asian markets or specialty food stores. They may also be prepared at home. Used in many tropical and Asian dishes, coconut milk and cream add flavor to curries, puddings and sauces. Coconut milk should not be confused with the thin liquid that may be drained from a fresh coconut before the meat is removed.

To make coconut milk, simmer together equal amounts of water and shredded fresh coconut until foamy. Remove from the heat and allow to stand covered for 15 minutes. Strain through cheesecloth or a very fine strainer, squeezing out as much liquid as possible. The coconut may be simmered once more with fresh water for a second batch and then discarded. The resulting coconut milk may be stored in the refrigerator in a covered container up to five days. Coconut cream may be prepared in a similar fashion except the amount of coconut should be increased to 4 parts coconut to 1 part water. For richer cream, milk may be used in place of water. This mixture should not be confused with "cream of coconut," a sweetened canned product used for desserts and mixed drinks.