Ingredients

Scale

1 and 1/2 cup unsweetened shredded coconut (like this)
4 cups filtered water

OPTIONAL:

1 TBS raw honey (like this) or maple syrup (like this one)
a pinch of sea salt

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Instructions

Heat water in tea pot or cooking pot to just below a boil
Place coconut shreds in a large glass bowl and pour water over them
Cover with clean dish towel and walk away
When mixture has cooled, process in high speed blender for 1 minute (add sweetener and salt, if desired)
Strain through nut milk bag into quart sized glass jar, gently squeezing out all of the milk
Store in fridge in sealed glass container for 3-4 days.

Notes

This recipe makes a nice, creamy, drinkable coconut milk. If you want a little thicker coconut milk for baking or custards, try changing the ratio of shredded coconut to water to 1 to 2 (meaning add 1 cup of coconut shreds to 2 cups of water.)

TIP: Coconut milk tends to separate when chilled in the fridge, leaving a hard layer of coconut cream on top. To prevent this separation, let the coconut milk come to room temperature before placing it in fridge. Give it a few good shakes while it cools. Once you place it in the fridge, shake it once or twice more while it chills (this will mix the fat back into the milk.) Works like a charm! I still get the occasional hard coconut cream chunk, but no more hard layers!