Materials: 1 mature coconut and 2 cups warm water, a coconut grater and a blender.

Step 1. Break the coconut into two pieces, extract the white meat, and grate it--you will need about 2 cups of grated coconut.

Step 2. Put 1 cup of the grated coconut into the blender with one cup of the water and liquefy for 2-3 minutes.

Step 3. Force the liquid through a fine strainer.

Step 4. Repeat steps 2 and 3 with the second cup of coconut and the remaining water. The "milk" that results should be thick and creamy and is ready for use in cooking.

Note: Coconut milk is best prepared fresh for use within the day. According to ayurveda, foods that have been frozen or canned lose some of their life-energy, and are therefore less ideal for your digestive system to work with. However, if you do decide to opt for the convenience of canned coconut milk occasionally, choose one that has no preservatives added--preservatives are an added burden on the prana (life-energy) of foods.