Yeah! Look at all that good fat separating to the top, like the real deal.
Here’s how I did it.
DIY Coconut Milk
1 coconut, drained, baked for 20 minutes at 350 (or until the shell has cracked)
4 cups boiling water
food processor
damp tea towel
After your coconut has cooled remove the flesh from the shell and grate about half of it. Roughly 2 cups of finely grated coconut was a pretty manageable amount. Place it in a glass or ceramic bowl.
Pour the boiling water over it and let it stand about 2 hours.
Scoop out about half of the pulp and put it in your food processor. Add about 1 cup of the soaking water and whir on highest for a few minutes, yes three, or more.
Pour this creaminess into your damp tea towel, which you should have lining a large bowl.
Wring as much liquid into the bowl and out of the coconut as you can. Put the nearly dry pulp in a small bowl (more about that later).
Scoop out as much of the pulp as you can and whir with just enough water to keep it creamy. Repeat the tea towel procedure, pouring any leftover soaking liquid through the towel and into the bowl. Really squeeze the stuff as dry as you can.
There’s your milk! It isn’t as thick as the canned stuff but if you adjust the amount of the boiling water you can change that.