Homemade Coconut Milk, Cream, and Extract

Ingredients

For the milk:

2 ounces freshly grated coconut, approximately 1/2 cup
1/2 cup boiling 2 percent milk

For cream:

4 ounces freshly grated coconut, approximately 1 cup
1/2 cup boiling 2 percent milk

 Heat 1 cup milk (whole milk is best here) until boiling. 

In separate containers, portion out 4 ounces of coconut for the cream and 2 ounces for the milk.

Divide boiling milk in two. Pour 1/2 cup each milk over coconut in first two containers.

Cover all three containers, and let milk and cream stand for 1 hour.

After 1 hour, process the milk in a blender for 1 minute, then strain through a clean towel, cheesecloth, or paper towel.

Aaaand: lobster. Or in this case, coconut milk and cream.

For the extract:

1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka

Combine vodka and coconut in a glass container (yes, that's plastic. I goofed.)

Place in a dark place for 5-7 days, shaking every day to combine. 

And on the seventh day, rest. (After you've strained coconut and returned vodka to either original bottle or jar, to be kept for up to 1 year.)

Use with Alton Brown's Coconut Cake with Seven Minute Frosting. A true Southern Favorite!

All photos by Michelle Chasser/Brainchild Theories