Add coconut flesh, coconut water and 1 cup water to your blender.
Process on the highest possible speed for 5 to 10 minutes.
When you feel the coconut has given all it has to give, transfer the liquid to a fine mesh sieve thats been lined with cheesecloth or a nut milk bag.
Squeeze the contents until you cant get another drop out. You can discard the very dry shredded coconut.
Transfer your coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days or keep for longer in the freezer.
If stored, shake well before use as the "cream" of the coconut milk may separate on the top.