Now that I make my own it is hard to go back to using canned coconut milk. The canned version has a slight metallic taste that I didn’t notice before.
2 cups coconut flakes (unsweetened)
4 cup boiling water
1. Place the coconut flakes in a glass bowl or ½ gallon canning jar. Pour the boiling water over the flakes. Cover with a plate or canning lid. Leave on the counter for 6 hour.
2. Pour the contents of the jar a blender. You may have to do this in two batches if your blender is smaller. Blend on high for about 2 minutes or until you have a smooth mixture.
3. Strain the contents of the blender through a fine sieve gently pushing on it with a spoon to remove all the liquid. Or pour through a cheesecloth or nut milk bag, allowing the coconut milk to collect in the jar. Twist the cheesecloth or nut milk bag to be sure to get all the liquid out.
This should keep in the refrigerator for 3-4 days. The fat from the coconut will rise to the top, so be sure to shake well before using. (You may need to let it sit on the counter for 20 minutes to bring it to room temperature if it is too thick.)
You will be left with coconut pulp, don’t throw it out. You can freeze it and add it to smoothies, baked good or ice cream. Or dry it and save to use in muffins and other baked goods.