Serves: 5
1. Prepare the coconut, through removing the brown skin. Break the large pieces into 1- to 2-inch pieces.
2. Place the coconut, reserved coconut water, and boiling water in a blender and blend for 3 minutes. You may need to work in two or three batches to reduce the risk of overflow. Let the mixture stand for 5 minutes, then pour it through a fine-meshed strainer or a strainer lined with several layers of dampened cheesecloth. Twist the cheesecloth tightly to extract as much milk as possible. Store coconut milk, covered, in the refrigerator for up to 3 days. It can also be frozen for up to 1 month.
Makes 2 to 3 cups
This Coconut Milk recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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