2 fresh coconuts
3–4 cups warm water
Cheesecloth or fine strainer
Crack coconut, drain the water and scoop out the white meat inside.
Add coconut meat to a blender with warm water and blend on high for 2-3 minutes.
Place cheesecloth in a bowl and pour the mixture into it. Squeeze out the liquid into the bowl and save the extracted coconut milk.
Chill coconut milk overnight. The cream will come on top naturally. Scoop out the cream from top and store or use in desserts.