For quick and creamy coconut milk, dilute organic canned coconut milk with water. Simply mix, cover and refrigerate. You can dilute more or less for your needs. Yield: 1 quart/1 liter.
Shake the canned coconut milk well (if needed) and pour canned milk into a tall container or large mixing cup, add filtered water and stir well. If needed, add to a blender and briefly blend on low to smooth it out. Taste for your preference and add more water if desired.
Notes
If you have a sensitive digestive system, read labels and choose a no-additive brand. It should just be coconut milk. To reduce the fat, dilute the milk further or try using light coconut milk. Variations:
Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.
For lower fat levels consider these ratios:
Mix 1 13.5-ounce can of full fat coconut milk with 64 ounces of water for approximately 9 servings at 10 grams of fat per 8-ounce serving.
Mix 1 13.5-ounce can of full fat coconut milk with 128 ounces of water for approximately 17 servings at 5 grams of fat per 8-ounce serving. At this ratio of water to coconut milk it is closer to what you get from store brands such as So and Silk, but it is more fluid because there are no additives.