1 coconut
1 quart of cream (or milk)

Drain the coconut by screwing a cork screw into one of the soft spots and extracting the screw. Insert a straw then invert the coconut over a glass. Open the coconut outside on the concrete by hitting it VERY hard with a hammer.

Remove the flesh and try to get rid of most of the husk that stuck to it. Grate the flesh somehow. I use a parmesan rotary grater with the largest holes possible.

Top up the coconut water with cream to total a quart.

In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze.

The resulting total liquid is coconut cream. Refrigerate the coconut cream and use within 5 days.

NOTE: Using a shelled young coconut, or bags of dry coconut may be easier and just as good.