4 cups hot water. I use 2 cups and thin depending on what I’ll use the milk in.
Soak coconut in hot water for at least 1 hour.
Blend for five minutes.
Using a fine mesh strainer or cheese cloth, strain into a container.
If you want to use a young coconut make sure it’s not purple in hue (that will run right through you if you catch my drift) use the same ratio of water and you can skip the soaking step. I love the taste of fresh young coconut milk, but it’s much less reliable. You never know how much you’re going to get so I always keep shreds on hand.