Put the coconut and water in a saucepan, bring to the boil, and simmer for 5 minutes. Allow to cool until you can hold your finger in it without burning. Pour through a fine sieve into a bowl, pressing out as much liquid as possible from the coconut trapped in the sieve. Cool and refrigerate until required, but no longer than 2–3 days. ‘Cream’ will form on the top, which should be stirred back into the liquid before using.
© 1995 Frances Bissell. All rights reserved.