The coconut milk that adds creamy richmess to so many curries, desserts and cakes is obtained by squeezing the grated flesh of fresh coconut with water. To obtain the “first squeeze” roughly 1/2 cup water is added to 1 whole coconut, and the flesh squeezed, handful by handful, to obtain thick milk. Another 2 or 3 cups of water are added to the already squeezed flesh and the process repeated to obain the ” second squeeze” or thin coconut milk.
**Healthy Recipes** and **Chinese Cooking**
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Tags: All about Cookery, cakes, Chinese Cooking Tips, coconut, coconut milk, cooking tips, curries, desserts, fresh coconut, Glossary