You can make your own coconut milk according to this recipe:
Pre-heat the oven to 180°C/350°F/Gas 4. To prepare the coconut, pierce two of the ‘eyes’ in the shell and drain and discard the liquid inside. Place the drained coconut in the oven for about 20 minutes. If this does not crack the shell, split by tapping with a hammer along its line of cleavage. (Wrap the coconut in a towel while cracking it to prevent the small pieces from flying about.) Remove the white meat with a knife, discarding any of the brown skin.
Cut the coconut into small pieces and place in a medium-sized saucepan. Cover with
Alternatively you can use the tinned variety. I have found it quite acceptable and a lot less work. Look for the ones from Thailand or Malaysia. You can find them in supermarkets or Chinese or oriental grocers, usually in
© 1995 Ken Hom. All rights reserved.