Find the softest spot on top of <quantity>1</quantity> coconut. Pierce it with the tip of a knife and twist to carve through the coconut meat

Use a skewer or a screwdriver to enlarge the hole

Pour out all the coconut water into a container and reserve

Place the coconut over high heat on the stove and let it burn for about 3-5m until it cracks

Let the coconut cool down until you can handle it

Hit around the coconut with a hammer to crack it open and remove the shell

Break it into smaller pieces to remove the remaining shell. Insert a spoon between the meat and the shell to loosen it more easily

Remove the peel with a knife

Rinse the coconut and cut it into small cubes

Add the coconut water and cubed pulp to a pot. If the coconut doesn't have a lot of water, add filtered water to barely cover the coconut in the pot

Cook it over low heat for 10m to soften and extract the flavors

Transfer the pulp and water to a blender while still hot. Blend on high speed until homogeneous and let it rest for 5m to set the flavors

Sieve through a kitchen towel or cheesecloth, squeezing well to extract all the liquids. The coconut milk is ready

Enjoy using it in your recipes! It's great in stews or desserts!