Coconut milk

Place the shredded coconut (100 g) in a blender. Then pour very hot water over it, but not boiling (for creamier milk use 200 g, for thinner milk use 300 g).

For a richer flavor, you can add a pinch of salt or a bit of vanilla extract.

You can also add a pinch of sweetener.

Let it sit for 15–30 minutes to allow the coconut to release its fat and aroma.

Turn on the blender at high speed and blend the mixture for 1–2 minutes until smooth. You will notice that the water takes on a white and rich color.

Set a fine sieve or cheesecloth over a bowl and strain the mixture. Squeeze well to extract as much liquid as possible.

Transfer the resulting milk to a glass jar or bottle and store in the refrigerator for up to 3–4 days.

Be sure to shake before use, as natural milk may separate.

The leftover pulp can be used for baking or desserts.