Optional splashes of vanilla or almond extract to flavor
Instructions
Put the coconut in a large mixing bowl, and pour the boiling water over the coconut shreds.
Cover the bowl with a towel and let it steep 2-3 hours.
Pour the water/coconut shred mixture into a blender and blend about a minute.
Pour the blended coconut/water mixture into a cheesecloth or tea towel over a bowl and squeeze out the milk.
Store the milk in the fridge for a week, or in the freezer for months. Shake the coconut milk before serving –the cream will separate.
Save the leftover coconut shreds to use in your baking (granola bars, energy bars, etc), your smoothies, your oatmeal, or dehydrate and grind into coconut flour.