Start by gathering all the necessary ingredients.

To drain the coconuts, insert a metal skewer or corkscrew into one or two of the coconut's eyes to create an opening. Allow the coconut water to flow into a bowl, and set it aside for other uses.

Crack open the coconuts using the blunt side of a large knife or a hammer. Gently tap around the shell until it splits open.

Carefully remove the coconut flesh from the shells using a butter knife. Pry the flesh away, working in small sections. Use a vegetable peeler to strip away the brown fibrous layer that covers the white flesh, leaving it clean and smooth.

Cut the coconut meat into smaller chunks and place them in a blender. Add the water and blend until the mixture becomes smooth and creamy. If the texture is too thick or dense, gradually add up to 1 ½ cups of additional water to achieve the desired consistency.

Pour the blended mixture into a nut milk bag or layer several pieces of cheesecloth over a bowl. Squeeze the cloth or bag firmly to extract all the creamy liquid, leaving behind dry coconut pulp. Save this pulp for other culinary uses.

Transfer the extracted liquid into a tall, narrow jar with a lid. Refrigerate the jar for 2 to 3 hours. During this time, the liquid will naturally separate. A thick, creamy layer will rise to the top, while a thinner liquid settles at the bottom.

Carefully scoop out the coconut cream and store it in the refrigerator until ready to use. The thinner liquid can also be saved for alternative recipes or beverages.