Title: Rich coconut milk
 Categories: Sauces
      Yield: 1 Servings
 
      1 ea Ripe  coconut,
      1 x  With a brown, hard shell
      5 c  Very hot water
 
  Bake the coconut in a 400 F oven for 15 - 20 minutes; a little more
  will not hurt.  Remove coconut from the oven and give it several hard
  whackw with a hammer to break it open and into 4 or 5 pieces. The
  coconut water will drain away and is not used. Pry away the coconut
  meat from the shell; use a dull knife to eliminate the possibility of
  running the knife through one's fingers. Cut the meat into
  1-inch-wide strips and then into horizontal thin slices. Put about 3
  cups of the slices into a blender and pour in 4 cups of water (the
  less water, the richer the coconut milk). Process for about 1 minute,
  which will be enough time to cut up the coconut and release the milk.
  Pour the mixture through a metal sieve and squeeze out the coconut
  fragments. The liquid that remains is coconut milk. It can be stored
  in the referator for 3 days, or it can be frozen in plastic
  containers for future use. Source: False Tongues and Sunday Bread by
  Copeland Marks