coconut milk

INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
2 & ½ cups grated fresh coconut or unsweetened shredded coconut
3 to 4 cups water at room temperature
INSTRUCTIONS
take all the grated coconut in a blender jar.
add the 1 cup water and blend on high till the coconut is ground well.
strain in a cheesecloth/muslin or a fine sieve and collect the first extract in a bowl or pan.
this is the thick coconut milk or the first extract.
then collect and put back the coconut residue into the blender.
add 1 to 1.5 cups water and blend again.
strain and collect this coconut milk in another bowl.
this is the thin coconut milk or the second extract.
put back the coconut gratings again in the blender.
add 1 to 1.5 cups water and blend again.
this is thinnest coconut milk or the third extract.
strain for the third time and collect the third coconut milk in the bowl in which the second thin coconut milk is extracted.
you can also keep the third extract separate.
so the fresh coconut milk is ready. use it fresh in your cooking.
you can also refrigerate and use the coconut milk later.
NOTES
if using unsweetened shredded coconut, then preferable to soak the coconut in warm water for a few hours and then blend.