Place coconut and boiled water in a high-powered blender.
Blend on high speed until smooth (about 1 minute).
Place a cheesecloth over a metal or glass bowl and pour the coconut milk over the cheesecloth.
Once it’s cool enough to handle, wring out the coconut milk through the cheesecloth, squeezing and twisting until all you have left in the cloth is coconut pulp.
Save the pulp for smoothies or baking (or discard).
Pour the coconut milk into a glass jar. It will keep in the fridge for 2-3 days.