1. Combine the coconut and water in a saucepan and bring to a full boil over high heat. Turn off the heat, cover, and let sit for one hour.
2. Pour the coconut and water into a blender. Blend on high for 2-5 minutes, until the texture is thick and only slightly granular.
3. Pour the pulp into a nut-milk bag, yogurt-cheese bag, paint-straining bag, or fine-mesh strainer suspended over a glass bowl, mason jar, or measuring cup.
4. Either let the coconut milk srain out by gravity or squeeze the pulp through the nut-milk bag.
5. If not using immediately, store the coconut milk in a glass jar in the fridge for up to 2 weeks or in the freezer for up to 1 year. Shake well, blend, or gently warm before using.