Instructions

1. Preheat oven to 400°F.
2. Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
3. Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
4. If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
5. Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
6. Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
7. In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
8. Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
9. Use in any recipe calling for coconut milk.
10. Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.