Coconuts are widely used in Bali, for making sugar, alcohol,housing, utensils, temple offerings and charcoal. The grated flesh of the coconut is frequenly added to food, it can also be squeezed in water to make coconut milk. If freshly grated coconut is not available, dried unsweetened coconut moistened with warm water can be used a substitute. To make fresh coconut milk, put 2 cups of freshly grated ripe coconut into a bowl and add 2 cups of lukewarm water. squeeze and knead the coconut thoroughly for 1 minute, then strain through cheesecloth into a bowl to obtain thick coconut milk. Repeat the process with another 1 cup of water to obtain thin coconut milk. Combine both for the coconut milk called for in recipes in this book. Coconut milk can be frozen , thaw and stir thoroughly before use. A distinctive Balinese flavor is obtained by roasting chunks of fresh coconut in a charcoal fire until blackened on all sides. The charred exterior is then brushed off, the flesh grated and coconut milk made in the normal way to obtain roasted coconut milk. The best substitute for fresh coconut milk is instant coconut powder. Combine this with warm water as directed on the packet . For the richer, creamier flavor required for desserts and cakes, use canned (unsweetened) coconut cream.