Place the coconut in a heat-proof bowl. Cover with hot water and stir. Let cool to room temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut milk. Refrigerate the coconut milk.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut)
1-1/2 cups hot, simmered (not boiling) water
Mix 1/2 cup black sticky rice with 1 cup white sticky rice. Soak over night. Steam for 40 minutes. ...
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