Ingredients
- For the milk:
- 1 coconut, see Cook's Note
- 1 1/2 ounces freshly grated coconut, approximately 1/3 cup
- 4 ounces vodka
- 1 coconut, see Cook's Note
- 2 ounces freshly grated coconut, approximately 1/2 cup
- 1/2 cup boiling 2 percent milk
- For cream:
- 4 ounces freshly grated coconut, approximately 1 cup
- 1/2 cup boiling 2 percent milk
Preparation
Step 1
For the Extract
Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.
For the milk:
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.
For the cream:
Repeat the same procedure as above only using 4 ounces of freshly grated coconut.