Combine and cool. Put 1½ cups of coconut in a heat-safe bowl and add the 2½ cups of hot filtered water. Stir to wet the pieces. Let the entire mixture cool completely to room temperature before using the Ninja. Keep the coconut and all its liquid together.

Blend the cooled mixture. Install the stacked blade assembly in the BN801 pitcher, then add the cooled coconut and water. Stay below the marked MAX LIQUID line and lock the lid. Blend until the liquid is evenly white and the coconut has broken into fine particles. Stop the machine and wait for the blades to stop before opening.

Strain. Line the strainer with your cloth and support it securely over the catching bowl. With the pitcher lid secured, pour the mixture through its spout into the cloth. Let the milk drain freely before gathering the cloth.

Press gently. Gather the cloth around the pulp and press to release more milk. The stream will slow to drips. Stop when the pulp is damp and compact rather than forcing fine pieces through the fabric.

Measure and store. Measure the strained milk; expect about 2½ cups, with some variation from pressing. Transfer it to a clean covered jar and refrigerate promptly. Stir or shake before measuring it into another recipe.

Save the pulp. Put the damp pulp in its own covered container for the linked coconut-flour recipe. Keep the milk and pulp labeled separately.