How to Make Coconut Milk

Bring 1 ¾ cups water to near boiling (200-205 degrees F). Add 1 ¾ cup unsweetened, shredded coconut.

Transfer to blender and process for 2 minutes.

Transfer to fine mesh strainer set over large measuring cup and press to extract as much liquid as possible; let cool for 15 minutes.

Transfer shredded coconut to clean dish towel or cheesecloth in large bowl. Gather sides of towel around coconut and squeeze remaining milk in measuring cup.

Whisk ¼ teaspoon baking soda into milk. Discard shredded coconut and use milk as desired or refrigerate for up to 2 weeks.