Makes: 4 cups
2 cups boiling water
2 cups water
1 ½ cups of unsweetened shredded coconut
Heat 2 cups water, but don’t boil. It should be hot, but not scalding.
Put coconut in blender or Vitamix and add boiling water.
Blend on high for several minutes until thick and creamy. Add remaining 2 cups of water. Blend again. Squeeze through a cheesecloth to get remaining pieces of coconut out. Store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.