Using a clean screw driver and a hammer, pierce a hole into each of the 3 “eyes” of the coconut.
Drain the coconut water inside.
Once the water is drained, place the coconut on a clean kitchen towel.
Wrap the towel around the coconut, and prepare to bash away!
Bash the heck out of the coconut with a hammer or meat mallet, and separate the meat from the shell using a knife or a spoon.
Chop up the coconut meat into chunks.
Toss the coconut pieces into a blender with 2 cups of hot water.
Blend on high for 1 minute.
Pour the water/coconut pulp mixture into a strainer.
Using a spatula, press the pulp down and extract as much liquid as you can.
Pour the pulp onto the cheese cloth, wrap it into a tight ball, and squeeze every last drop out.
Pour the coconut milk into a storage container, and refrigerate. Use within 2 days.