3/4 cup unsweetened shredded or flaked dried coconut 2 cups hot (almost boiling) water Quadruple layer of cheesecloth Stevia or agave nectar (optional)
Put coconut and ½ cup water into a blender; blend until frothy, about 1 minute.Pour the mixture through the cheesecloth and squeeze the milk. Pour the remaining water through the pulp a little at a time, squeezing as hard as you can. Sweeten the milk with stevia or agave nectar to your liking. Store in the refrigerator in a well-sealed pitcher or jar.