Coconut Milk


  • 2 cups coconut meat, finely shredded (see instructions above; canned or frozen unsweetened, shredded coconut is available at most supermarkets.)
  • 8-inch square of cheesecloth (can be found in most supermarkets), surgical gauze, or 8-inch square of clean nylon stocking


  1. Fill a large saucepan halfway full of water and bring to a boil. Set aside 2 cups.
  2. If using a blender or food processor, add shredded coconut and boiling water and blend for 1 minute. Let cool for 5 minutes.
  3. If not using a blender or food processor, put shredded coconut in a mixing bowl and add the boiling water. Let set for 30 minutes.
  4. Strain coconut liquid (prepared by either method) through cheesecloth, gauze, or nylon into a medium-size bowl.
  5. Squeeze and twist cloth to remove all milk from the coconut meat.
  6. Repeat the process if more coconut milk is needed.

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