How to:

Measure out 2 cups of the shredded coconut and put them in the mixing bowl.

Add 4 cups of boiling water to the mixing bowl and place lid on top.

Set timer to 30-60 minutes (whatever works for you). I usually do 60 minutes.

When the timer goes off, transfer the shredded coconut and water to the blender and add the other 4 cups of water (room temperature).

Add 2 tsp of organic vanilla extract and honey (optional if you want it sweeter)

Set the blender on low for a minute, on medium for a minute and high for a minute.

Turn blender off and let the mixture rest for a minute and repeat process of blending (low, medium, high).

Use your mixing bowl (the one you used for the coconut to soak), set the colander and cheesecloth on top.

Transfer the coconut milk to the bowl. Squeeze the cheesecloth (see picture beloto get as much milk out of the shredded coconut as possible.

1Do not throw away the shredded coconut! Put it all in a zip baggie and freeze. I use it in cookie recipes, in my cereal, in my oatmeal, yogurt, you get the point. :)

1Now you have your coconut milk! Transfer to mason jars and seal tight. I find that the half pint jars work best. They last longer if they aren' opened and closed constantly, so having two serving's worth in a jar is optimal. Milk should last 4-5 days (it might last a day or two longer with the honey because of its bacteria killing properties).

1If you think it is too watery or mild-tasting for you, you can always skip the 4 cups of room temperature water. This will make the milk a bit thicker and richer in flavor.