Many people think that coconut milk is the liquid inside the coconut. That is actually called coconut water. Coconut milk is the end [product of extracting the oil and flavor from grated coconut. You can either buy this att the store or make it quite easily at home. It is very simple and cost effective. One rule of thumb though. there are two types of coconut milk, thick and thin. Thick coconut milk is primarily used for desserts and recipes such as listed below. Thin coconut milk is usually used in soups. Here's how you make both.
2 c. grated coconut(the bag kind is fine)
2 c. scalding milk
In the pot you scald the milk in, add the coconut and remove from heat. Stir and let sit for 15 minutes. Strain through a fine mesh strainer(if you don't mind very small bits of coconut and who does?), pushing the liquid from the flaked coconut with the back of a ladle. Or you can lay a large piece of cheesecloth, which you can purchase at any supermarket now)over the strainer and pour the coconut milk intoto. Gather up the four corners of the cheesecloth and wring all the milk from the coconut possible, discarding the used coconut flakes. Refrigerate until cool It will separate(in a good way) into the heavier cream floating on top and the lighter milk opn bottom. Simply whisk together for thick coconut milk.
If you want thin coconut milk, follow the steps above but instead of discarding the coconut, add another cup of milk to the sauce pan along with the used coconut flakes and bring to a scald again. Strain and squeeze and add the the first batch of milk. This makes it thinner.
The Yankee Chef™
..........It's Just That Simple!