Ingredients

• 1 coconut, see Cook's Note
• 2 ounces freshly grated coconut, approximately 1/2 cup
• 1/2 cup boiling 2 percent milk
• 4 ounces freshly grated coconut, approximately 1 cup
• 1/2 cup boiling 2 percent milk

Instructions

1. For the milk:
2. Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
3. For the cream:
4. Repeat the same procedure as above only using 4 ounces of freshly grated coconut.