When making fresh coconut milk, similar to making other nut milks, you can blend the coconut flesh with hot water in a blender or food processor to extract all the milk from the flesh. This might also be done by grating and massaging the milk by hand, which takes a bit longer. We have found that blending the flesh extracts rich and lovely milk. Once you’ve strained the milk, you can toast the coconut flesh in a low oven, then add it to salads, or use as you would dessicated coconut. While it is best to use grated coconut from a dry coconut, you can also buy packets of frozen grated coconut flesh from an Asian supermarket. When using fresh coconut milk, it can have a tendency to split when fresh pastes are added and heated too quickly. You can add a small amount (about a teaspoon) of stabiliser, such as cornstarch, to the milk to help prevent this from happening.