Place the coconut in a preheated 450°F oven. Wait until the coconuts begin to break. The hot coconuts will first crack little. Wait until at least half of each coconut has cracked open and remove from the oven (with gloves, they are hot) and place on a working table.
Using a cloth or glove, crack open coconuts with your hands or with the back of a pot. Take a fork or tool tip to remove the white coconut meat from the shell of the coconut’s woody part.
Grate the coconut and place it in the pressure cooker with 6 cups of water. Cook on medium temperature for 6 minutes.
Let the steam out of the pressure cooker and open the cover. Pour the coconut with the liquid to a blender in small batches. Pour 2 to 4 cups of cold water to the pot if the mix does not blend well.
Have a bowl ready with a cheese cloth lined strainer inside of it. If you have a large colander it will be easier. The idea is to squeeze out the coconut water and separate the grated meat from the milk.
Blend the coconut and water in batches. Pour the blended batches of mixture into the colander and press the mixture to release all the milk into the bowl. Set aside the grated coconut meat in the strainer.
Chef Pachi
