To use the shredded coconut, place 1 1/2 cups of water in a high-powered blender along with the shredded coconut. Blend on medium-high for 45 seconds. Add the remaining 2 1/2 cups of water and blend for another three minutes. Scrape down the sides if needed during this process.

To use the fresh coconut, break open the coconut and remove the hard outer shell. The thin brown skin doesn’t need to be removed. (Don’t discard the coconut water! It’s full of nutrients. Drink it plain or add it to a smoothie.) Chop the coconut meat into pieces. Place 2 3/4 cups of water in the blender, followed by half the coconut meat. Puree it for 2 minutes. Start blending on a lower setting, and gradually make your way up to high during the first 30 seconds. Pour this mixture into a container and repeat the process with the rest of the coconut meat.

Regardless of which form of coconut you used, strain the mixture in a fine mesh sieve lined with butter muslin or cheesecloth. I love this butter muslin because it’s woven more finely than cheesecloth, and it’s machine washable. I use it over and over for nut milks, homemade yogurt, and homemade ricotta.

Leave the mixture in the strainer for a few minutes, and then lift the muslin out of the strainer. Gather the edges of the cloth together to make a ball. Squeeze out any extra coconut milk by compressing the ball over the bowl with the rest of the coconut milk. If you're in the market for coconut flour, you can dehydrate the strained coconut and use it in a baking recipe.

Transfer the coconut milk to a container and refrigerate for up to four days. If you won’t use it all in that time, freeze the remainder in an ice cube tray. These small portions are great for smoothies.