Coconut milk? Almond milk? Hempseed milk? Rice milk?
Really, it’s all the same! Put in the dry part – coconut flakes/pieces, almonds (or any other type of nut), hempseeds (or any other type of seed), cooked rice (or soybeans), then fill up the blender with twice as much water.
Blend until the water is white and has a milky consistency. Then pour through a sieve and into a bottle. It’ll keep quite a while in the fridge.
With coconut milk, just like fresh cow milk, the coconut butter/cream will float on top. You can take it out and use it for baking, or just shake it back in for a creamier milk.
Don’t throw the leftover dry parts away. You can still eat them/cook with them. Whip up a batch of coconut cookies, or use the rice for a stirfry.