Grate the meat of one coconut with thin, brown skin removed (about 3 cups).
Using the water taken from the nut, add fresh water to make 1 to 1½ cups, boil and pour over coconut.
Let stand 30 minutes, mash, and squeeze well through two thicknesses of cheesecloth to extract all milk.
Yields about 1½ cups. Refrigerate.
A thick cream will rise to the top. This is the coconut cream; spoon it off into another container.
The liquid that is left is the coconut milk.
DATE: September 1985
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