How to use dried coconut?

[Howard_2]

Can someone give me some hints or advice re using dried coconut to make coconut milk? for example, what's the ratio of water to powder for normal and thick coconut milk? Should the water be heated first? (I'm able to mix the powder with cold water quite easily.)

ETC.

[paulj]

Could you be more specific as to the nature of the coconut? When I saw the subject line I thought you were talking about a whole mature coconut, in the shell but without husk. But it sounds as though you have a package of a powder, possibly dried coconut milk.

[Howard_2]

This is labelled "high fat dessicated coconut". it seems to be a standard product in the Asian supermarket.

[paulj]

I have a package of like that, from Indonesia. Ingredients: grated coconuts and anitoxidant.
Recommended usage: for topping, stuffing and making cookies, cakes, doughnuts, candies, Asian curries and chicken nuggets.

Mine isn't a powder, more a fine grating. I suppose it could be soaked in hot water, and then squeezed dry to give a milk. So far I've just used in baking or curries where coarse texture isn't problem. For milk I use cans or the instant coconut milk powder. I just add the powder as it, or in a thick slurry, to the dish.