COCONUT MILK RECIPE

3 ½ C. unsweetened shredded coconut

3 ½ C. water

In a saucepan, stir together coconut and water. Place pan over medium heat, stirring occasionally. When mixture begins to simmer, remove pan from heat. Allow to cool for a few minutes. Blend in a food processor for 1 ½ Minutes.

Place a colander covered with a double layer of cheesecloth over a bowl. Strain coconut mixture through cheesecloth, squeezing out as much liquid as possible. This will make approximately 3 cups of coconut milk.

Stir before using to incorporate the cream, which will rise to the top after setting. If a recipe calls for coconut cream, scoop the cream off the top.

Coconut milk will keep refrigerated for a few days.

From:  LUCY’S SPECIFIC CARBOHYDRATE DIET COOKBOOK