Crack coconut in half and discard the water. Use a small paring knife and place it between the meat and shell and pry the meat loose while moving around the coconut (refer to video).

Once the coconut meat has been removed, rinse then cut into small pieces.

Place in blender with water and pulse until the coconut is finely blended.

Place in to a nut bag, cheese cloth or strainer and squeeze to extract the milk.

You can stop at this point or place the husk back into the blender with more water and repeat process. This will produce a thinner coconut milk but is perfect for dishes like Metemgee.