If you have not a cocoanut scraper, grate fresh cocoanut, one with milk in it, or grind it four or five times through the finest cutter of a mill. Pour over it an equal bulk or twice its bulk, of boiling water, according to the richness of the milk desired or the quality of the cocoanut. Stir and mix well and strain through cheese cloth or a wire strainer. Add a second quantity of hot water and strain again, wringing or pressing very dry. Throw the fibre away.
Use cocoanut milk or cream for vegetable or pudding sauces or in almost any way that dairy milk and cream are used. Stir before using. To break the nut in halves, take it in the left hand and strike it with a hammer in a straight line around the center. It may be sawed in two if the cups are desired for use.