COCONUT CREAM AND COCONUT MILK

Method:
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.

Na Lima Kokua,
the Helping Hands of the Pacific Tropical Botanical Garden

DATE: September 1985

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