Coconut Cream Sauce

Crack open mature coconuts and carefully pry the white meat from the shell in large pieces.

Grate the coconut meat finely using a traditional seated grater or a box grater, collecting the shreds in a bowl.

Add warm water to the grated coconut and mix thoroughly with your hands, squeezing and kneading for two minutes.

Gather the wet grated coconut in a muslin cloth or fine strainer held over a clean bowl.

Squeeze firmly and repeatedly to extract the thick, white coconut cream, twisting the cloth to get every drop.

Use immediately for maximum freshness and flavor. The first pressing yields the richest, thickest cream.