Ingredients
●2 cups fresh grated coconut
●3-4 cups lukewarm water (use less water for thicker, creamier milk

1.Add coconut, 3 cups (720 ml) lukewarm water to a blender. Blend for about 2 minutes or until the mixture seems well combined.

2.Add remaining 1 cup (240 ml) water if too thick.

3.Pour the mixture over a large mixing bowl covered with a muslin cloth or a very thin towel.

4.The collected mylk is the first extract. Repeat the process by adding more water to the pulp and straining to extract all the mylk from the coconut.

5.You can save pulp for baked items or to add to paratha dough.

6.Store the mylk in the refrigerator up to 5 days

An alternatively spelled word used to describe plant derived “milks", like from soy, almonds, coconuts, peanuts, cashew, hemp, sesame, etc..​ Using the word "mylk" also clearly distinguishes it from the common understanding of milk. It helps avoid misunderstanding when discussing vegan products and recipes, where the person wants to emphasize that it's a plant derived product.