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Ingredients

Flesh from 1/2 coconut, finely grated
700ml water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the coconut in a bowl and add half the water. Soak briefly and then squeeze the coconut for several minutes to release milk into the water. Drain in a fine sieve, reserving the coconut. The drained liquid is the coconut cream (first squeeze). Set it aside or use as required.

Return the coconut flesh to the bowl and repeat the process. Drain as before. This liquid is the "second squeeze" or coconut milk.