Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
Blend on high for several minutes until thick and creamy.
First, pour through a mesh strainer to remove most of the coconut solids. Then squeeze through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Flavor options to add after all coconut has been strained out: ½ tsp vanilla extract, or ½ cup pureed fresh or frozen strawberries, or 2 tsp cocoa powder + ½ tsp vanilla.