COOKING INSTRUCTIONS Place coconut and hot water in blender for about 45 seconds.

Line a strainer with 2 layers of cheesecloth or use a nut milk bag.

Pour the contents of the blender through the strainer and into a large bowl. Pull the edges of the cheesecloth together and squeeze out the remainder of the coconut milk.

Refrigerate the coconut milk and use within 1–2 days. CHEF’S TIP Depending on your need, vary the amount of water. Less water will give you a creamier coconut milk. If you are making the milk to add to smoothies or a recipe that doesn’t require a lot of cream, use more water and make more milk from one package. Coconut milk freezes well in freezer-safe glass jars!