The process, in case you're wondering, is roughly as follows. You grate the white coconut meat into twice the volume of warm water, the mass of which you rub together with your hands or blend together in your blender for a couple of minutes. You then strain the mess, and then squeeze out the liquid from the solids with a kitchen towel or cheesecloth.
You're left with three things: the snowy nut meat (which you can toast and use for baking, etc.), the thick white cream, which will rise to the top just like you've heard, and the watery milk which will settle at the bottom. The cream is a good substance in which to saute curry pastes, and the milk can be used to braise, as a thinning liquid, to cook rice, and so on.
So my questions. Any tricks for loosening the meat from the shell? Or peeling the brown skin from the meat? Or, frankly, anything that would make this process move along more quickly and less painfully?
I'll send you whatever I save in band-aids!
edited for spelling -- ca
Edited by chrisamirault, 17 January 2005 - 07:02 PM.