Before you dive in, gather your ingredients. Set up your blender and any other tools you’ll need, such as a fine mesh strainer or cheesecloth. This makes the entire process seamless and enjoyable.

In your blender, combine the shredded coconut and filtered water. Let’s say you prefer a creamier milk; start with 3 cups of water. Blend on high for about 1-2 minutes. You want to thoroughly combine and break down the coconut.

Once blended, you’ll need to strain the mixture. Using a fine mesh strainer or a cheesecloth, pour the blended coconut and water into it over a large bowl. If you want a thicker milk, don’t rush this step. Gently press down to separate the coconut pulp from the liquid.

Now, if you’d like to sweeten your milk or enhance its flavor, this is the moment to add the optional ingredients. I personally love blending in a Medjool date and a splash of vanilla! Blend again for an additional few seconds to incorporate everything well.

Transfer your fresh coconut milk into a clean glass jar or container. Make sure it’s sealed tightly, and store it in the refrigerator. This milk typically lasts about 4-5 days. Use it in your favorite recipes, or simply enjoy it straight!