1Combine ingredients and simmer over low heat, stirring occasionally, until mixture foams, about 2 minutes. Strain. Use in curry sauce or other recipes that call for coconut milk. Or chill and serve as a beverage.
2To the reamining coconut flakes, return to saucepan. Add 3 tablespoons confectioners' sugar. Stir over low heat until well blended. Spread coconut thinly on shallow baking pan. Place in modetate oven (350 d) and toast for 25 minutes or until delicately browned. Serve as accompainiment to a curry dish, or use as a garnish.
You can also use an electric blender to make coconut milk. To do so, place in blender:
1 1/2 cups (about) flaked coconut
for 1 cup packaged grated coconut and 1 cup milk)
1 1/2 cups milk
blend until coconut is pulverized, about 15 seconds. Pour into saucepan and simmer over low heat, stirring occasionally until mixture foams, about 2 minutes. Strain through double thickeness of cheesecloth. Makes 1 cup coconut milk.
To use remaing coconut flakes, spread on a cloth to dry. Use as a garnish.