Coconut Cream Sauce

Instructions

1. 1 Crack open mature coconuts and carefully pry the white meat from the shell in large pieces.
2. 2 Grate the coconut meat finely using a traditional seated grater or a box grater, collecting the shreds in a bowl.
3. 3 Add warm water to the grated coconut and mix thoroughly with your hands, squeezing and kneading for two minutes.
4. 4 Gather the wet grated coconut in a muslin cloth or fine strainer held over a clean bowl.
5. 5 Squeeze firmly and repeatedly to extract the thick, white coconut cream, twisting the cloth to get every drop.
6. 6 Use immediately for maximum freshness and flavor. The first pressing yields the richest, thickest cream.