Coconut Milk and Cream

1. To make coconut milk, combine the coconut and water in a saucepan and bring to a boil over high heat. Turn off the heat, cover, and let sit for 1 hour.

2. Pour the coconut and water into a blender.

3. Blend on high for 2-5 minutes (less time for a high-powered blender, more time for other blenders), until the texture is thick and only slightly granular.

4. Place a tea towel or other cloth over the lid of the blender and keep your hand over the top while the blender is running.

5. Pour the pulp into a nut milk bag, yogurt cheese bag, or fine-mesh strainer set over a glass bowl, mason jar, or measuring cup.

6. Either let the coconut milk strain out by gravity or squeeze the pulp through the bag.

7. If not using immediately, store the coconut milk in a jar in the refrigerator for up to 2 weeks or in the freezer for up to 1 year.

8. Shake well, blend, or gently warm before using.

9. To make coconut cream, complete above steps and place the coconut milk in the refrigerator to chill thoroughly until the cream separates, at least 6 hours or overnight.

10. Spoon the separated cream off the top. You can also do this with a can of coconut milk!