Coconut Milk

I appreciate the convenience of canned coconut milk, but I admit that freshly made coconut milk has a bright flavor and soft, luscious mouthfeel that no canned product can ever match. And although you may opt for the ease of canned coconut milk most of the time, making your own milk at least once will prove rewarding. Coconut milk is extracted from the meat of mature coconuts, which have a dried brown husk (as opposed to the green husk of young coconuts). Look for one that is heavy for its size, an indication that it has lots of meat, the source of the rich milk. Give the coconut a shake to make sure there is liquid inside, a sign that the flesh has not fermented. Traditionally, the meat is grated, steeped in hot water, and then strained to yield the milk. The grating is done with a special round serrated blade, or the cook grates the meat while seated on a squat wooden stool to which a blade is attached. The food processor method given here is a great time-saver and yields excellent results.