Add the shredded coconut to the blender (I'm using my vitamix)

Carefully add the hot water, you may need to do this in batches depending on the size of your blender.

Once you have securely put the lid on, begin to blend the mixture for a few minutes. At this point, you're looking for a thick and creamy consistency.

Place the mesh bag or sieve on top of your storage jar/jug

Begin to slowly pour the coconut milk into your chosen container and squeeze out the remaining coconut extract from the pulp (use a spoon and press down on the pulp if using a sieve)

If using sunflower lecithin add now and run the entire coconut milk again in the blender to emulsify. If not skip this step.

**If you have any additional water left over, repeat the process using the pulp**

Feel free to add any extras i.e pinch of Himalayan pink salt, vanilla etc.. and stir.

Store the coconut milk in the refrigerator for up to 4 days