Throw the water and shredded coconut into your blender, and blast on high for 30 to 60 seconds, until the coconut is pulverized.
To strain, place a nut milk bag over a large container (a glass mason jar, jug, or bowl), pour the milk in, and gently twist and squeeze the bag until all the liquid has passed through.
If you’re flavoring the milk, rinse the blender container, and place the strained milk back into the container with the dates and vanilla extract, and blast on high for 30 to 60 seconds, until smooth and creamy.
Transfer the milk to a sealed container, and store in the fridge for up to 5 days. (See the Notes.) It’s normal for homemade coconut milk to separate when stored. That’s how we know it’s fresh! Just shake or blend again before using.
Freeze leftover milk in ice cube trays to make “flavored ice” to add a creamy texture to smoothies or drinks.