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1. Pour water over coconut in a covered casserole. Let soak 15 minutes. Cook in the microwave oven for 6 minutes, covered.
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2. Let stand 5 minutes. Cook, covered, in the microwave oven until it comes to a boil again.
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3. Let cool. Strain through a clean, damp cloth (a dish towel will do) and twist hard to remove all possible liquid.
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4. Measure. Add enough water to bring the amount up to two cups.
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TIP:
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The shredded coconut can still be used. Add 2 to 3 tablespoons of sugar and 2 to 3 tablespoons of butter to it. Put it in the microwave oven in an open dish and cook it, stirring from time-to-time, until the coconut dries and starts to brown. From then on stir it often until it is golden brown.
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