Place coconut and water into a blender and let sit for 5 minutes.

Blend the mixture on high for 5 minutes.

Using a fine mesh strainer or cheesecloth, strain the coconut mixture into a container.

If using a cheesecloth use your hands to squeeze out the excess liquid.

Put a lid on the container and store in the fridge.

Within 24 hours, you will find that separation has occurred.

The separation is the coconut cream that has settled at the top.

The coconut cream can be scooped out and used separately in recipes.

You can again use up the coconut cream and pour the milk and cream into a blender and blend until smooth. This will produce a full cream coconut milk which can be used in any recipe that calls for coconut milk.