Making your own coconut oil is easy, cheap and healthier than buying it from the store. Many brands of coconut milk add thickeners like guar gum or are packaged in BPA-lined cans. Coconut milk makes a great alternative to dairy or overly processed soy or rice milks.
4 cups water, heated, but not boiling
3 cups of shredded, unsweetened coconut
Add the coconut and water to a blender and blend on high for a few minutes. Pass through a fine mesh bag. If you don’t have a fine mesh bag, you can pass it through a fine mesh strainer, applying pressure with a spatula to extract all of the coconut milk. The coconut milk will keep in the refrigerator for 3-4 days. If separation occurs, shake well before using.