If using fresh coconut, break the coconut. Collect the water( it’s the coconut water) and chop the white flesh of coconut into small pieces.
If you are using frozen grated coconut, thaw the coconut and add 2 cups of tightly packed coconut to the blender.
Add 1 cup water to the chopped coconut and blend it for 5 minutes. Make sure to stop the blender in between to avoid getting overheated.
Strain the mixture using a nut milk bag or strainer or cheesecloth. The strained white liquid is coconut milk, usually called thick or first extract coconut milk.
Now put the residual coconut mixture into the blender again and add 1 to 1.5 cups of water. Blend it for 3 to 4 minutes.
Extract the coconut milk like you did before into another bowl, and this yields a little thin coconut milk and called second extract coconut milk or thin coconut milk.
If you do not want to extract twice, add 2 cups of water for one coconut (approximately 2 cups of grated coconut), blend it smooth, and squeeze the milk.