Coconut Preparation

2 coconuts
vegetable peeler
food processor or lots of patience and a box grater
1 C. 2% milk (boiling)
1/2 C. vodka
3 containers

Peel and shred coconuts. Store leftover coconut in refrigerator.

Coconut Milk	Coconut Cream	Coconut Extract
1/2 C. milk	1/2 C. milk	1/2 C. vodka
2 oz. coconut	4 oz. coconut	1.5 oz. coconuta
combine in a container	combine in a container	combine in a container
steep for 7 hours	steep for 7 hours	steep for 7 days
puree in food processor	puree in food processor
strain thru cheesecloth	strain thru cheesecloth	strain thru cheesecloth

These will keep for up to 1 week in the refrigerator.  We will be using everything to make coconut cake.

Coconut Flour
Take your left over coconut pulp and place on a baking tray and place your oven on it's lowest setting 170-200 degrees until dry.  Check often to make sure it doesn't burn.  Transfer your dry coconut flakes to a food processor or coffee grinder and pulse until it's a fine texture.