Traditionally we get our coconut milk by squeezing freshly grated coconut with sheer brute strength. We’d put the grated coconut in fine cloth, wrap around it and wring it dry. The white milk that oozed out was the first squeeze, or first santan. Then we’d unwrap the cloth, sprinkle water on to the semi-dried coconut, wrap it up again and wring the cloth for the second squeeze of milk.
For those who can get freshly grated coconut, this is the best coconut milk sold on the market. Those of us who can’t have to settle for canned, or powdered milk.
My go-to is canned coconut milk from Thailand. Look for regular coconut milk. Shake can before opening, and stir with a spoon after opening can.
Freeze any leftover. It keeps well and you can defrost it in microwave.
