Bring the water to a soft rolling boil {where it has just barely started to produce big bubbles}.

Put the coconut flakes in the heat-safe pitcher of a blender.

Pour the hot water into the blender.

Put the lid on the blender and allow the coconut to steep in the water until the water is lukewarm.

Run the blender for 2 minutes or until the mixture is thick and white.

Pour the mixture through a nut milk bag {or a tea towel} into a glass bowl. Squeeze until most {if not all} of the liquid has separated from the pulp.

Store the completed coconut milk in an airtight glass pitcher or container in the refrigerator for up to 5 days {or freeze for up to 6 months}.

Put the coconut pulp in an airtight container and refrigerate or freeze until ready to use.