Boil four cups of filtered water, and allow to cool in the kettle for about 15 minutes. Measure 1 1/2 cups of shredded coconut into a bowl and pour 2 cups of the hot water over the coconut, and allow to soak for about 15 minutes. The hot water helps to soften the coconut and melt the oils, which makes it easier to blend and extract all the goodness from it.

Pour the coconut and water into your blender, and blend on the highest setting for about 2 minutes. If you have a high-speed blender, like a Vitamix, it may not take that long to break the coconut down.

Once well blended, pour through the cloth-lined sieve into the bowl.

Once most of the water has drained through, pour the other two cups of hot water through the coconut in the sieve.

Allow this to run through, and then gather up the sides of your cloth and twist together, squeezing the coconut pulp to extract as much water as possible.

Pour your coconut milk into a glass jar and store in the refrigerator; it should keep for about 5 days to a week.