Coconut milk is better to cook from fresh coconut, heavier. When choosing a coconut you have to weigh it in his hand and then shake, check it gurgling coconut water. Ensure that 3 eyes of the coconut when buying was always closed. Shelf life of opened coconut - 1 to 2 days (in the fridge). You can store the fresh flesh of the coconut Bay with its water, in the refrigerator up to 5 days. The shelf life of cooked coconut milk - 24 hours in the refrigerator. You can prepare coconut milk from coconut flakes! I did two methods, specifically for comparison. The first thing to do is to find (to find) one of the three eyes of the coconut with the outlet inside. The other 2 are closed tightly, to get through them inside is possible only with the help of a drill.

After amenable the eye was found possible to use a thin knife or the handle of a spoon to widen the hole.

Through him, give to drain the coconut water.

It is possible just to drink, it would not be necessary. The shell smash.

Separate the flesh from the shell with a knife cut away the brown shell. The white flesh grate on a coarse grater or pass through a processor.

Fill the chips with boiling water to just cover it up. (Here I tried 2 kinds of chips: fresh and freeze-dried.) Mix well and leave for 30 min. Chips should swell and absorb most of the water.

Then throws the shavings with water on a cotton cloth.

Very carefully squeeze all the liquid (milk and butter) in separate bowl.

Right: milk from freeze-dried shavings left from fresh coconut. Usually coconut milk on standing into 2 layers (2 phases). The top layer is more dense and more dense, buttery and the second liquid. The greater maturity of the coconut, the top layer thicker and fatter, the more it oil. Both layers are mixed up and go for cooking of culinary products. The remaining pomace chips can be dried in an oven at a low temperature and use for topping of yogurt and other desserts. Approximate product output from half of a coconut of medium size I managed to get 200ml of milk.