Method:
Process the white coconut flesh with a little hot water in a food processor (or grate with a hand grater).
Place 500 ml (2 cups) grated flesh in a bowl and add 250 ml (1 cup) boiling water. Allow to stand for 15 to 20 minutes.
Place a piece of cheesecloth (or muslin) over another bowl and, handful by handful, squeeze the softened flesh over the bowl to extract and catch up as much liquid as possible. Pour over any remaining water.
The liquid obtained from the first pressing is coconut cream.
Using the squeezed-out coconut flesh, repeat the soaking, squeezing and straining process to obtain coconut milk.
