Place coconut in a pot of boiling water and allow coconut to soak for a minimum of 10 minutes.
Add to blender and carefully blend until smooth.
Place a strainer over a bowl and line with cheesecloth, tea towel or pour into a nut milk bag, and allow the coconut milk to drop down into the bowl.
Gather the cloth at the top, twist and gently squeeze as much coconut milk from the solids as possible. The remaining coconut pulp should be fairly dry. (The pulp can be added to baked goods and smoothies for extra fiber.)
Transfer to an airtight jar or bottle and refrigerate until ready to use.
Less water can be used for thicker, creamier coconut milk.
The coconut milk will keep 3-4 days, maybe a little longer.
Shake well before using. The milk will separate into layers. The topmost layer is coconut cream. It can be spooned off for recipes calling for full-fat coconut milk.
This coconut milk recipe makes a similar product to refrigerated carton coconut milk from the store. It doesn't have the fat content in canned coconut milk.