Homemade coconut milk is rich, sweet, and delicious. It has a subtle coconut flavor, and tastes fresher than canned. While you can make coconut milk from dried coconut meat, using a fresh brown coconut results is worth the effort - resulting in richer flavor.
Pierce the eyes of the coconut with a coconut drill or a screwdriver, and then invert the coconut over a small pitcher to allow its liquid to drain.
Next, cover the coconut with a kitchen towel, and hit it with a hammer along its equator. Uncover the coconut, and pry the flesh out of the husk with a sharp knife or spoon, and then set it in a high-powered blender.
Pour the reserved coconut water plus 1 ¾ cups hot water over the coconut milk, and then blend until smooth.
Straining the coconut milk
Place a fine-mesh sieve over a large bowl or another container, and then line the sieve with cheesecloth. Pour the coconut slurry into the lined sieve, and then press it firmly to extract as much liquid as possible, discarding the solids or reserving them for another use.
Transfer the coconut milk to a quart-sized jar, seal tightly, and then transfer to the fridge where it will keep about 4 days. Shake well before using.