1 shell removed and flesh grated coconut, 1-1/2 cup hot but simmered water..
HOW TO PREPARE
Place the coconut in a heat-proof bowl, cover it with hot water and stir it. Let it cool at room temperature, place a sieve over the bowl and line it with double cheesecloth. Pour the coconut with it’s liquid into lined strainer, then lift the cheesecloth, pull all the edges together and squeeze out the coconut milk, put it in refrigerator for cooling and serve it.
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