Gabriella M. of Marathon, FL. submitted a

recipe used by generations of her family.

Coconut milk is common in many Latin and

Asian dishes.   

Miami Coconut Milk

cut fresh coconut into 1/2-inch chunks

for each cup of coconut chunks, measure 1 cup hot water

1. Whirl together in a blender or food processor until mixture is thick and pulpy (about 20 to 30 seconds). 

2. Let steep for 30 minutes. 

3. Strain through a double thickness of cheesecloth, squeezing out liquid; discard coconut. 

4. Cover and refrigerate "milk" for up to 3 days; or freeze for longer storage.  

5. One cup each coconut and hot water makes about 1 cup coconut milk

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