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Many recipes call for coconut milk because they give baked goods a richer flavor and creamier texture. I have found it impossible to find 100% pure coconut milk in the stores. There is always something added to maintain shelve life or keep texture smooth and fresh looking.

Makes about 6 cups:

• 6 cups Raw unsweetened coconut
• 6 cups water

Combine coconut and water in a saucepan and bring almost to the boiling point. Remove pan from stove and let stand about 20 mins until mixture cools down. Place three cups or so in a blender at one time and blend on high for three to five minutes. Drain the mixture into a strainer that is lined with a cheese cloth, thin linen or a nut bag (don’t forget to put a bowl under the strainer). Gently squeeze the mixture to release any remaining moisture. Repeat process with remaining mixture in blender.

Pour the coconut milk from the bowl into an airtight container.

The coconut milk will keep for 4 to 6 days in the refrigerator. Shake before using.