In Mark Bittmann’s “How to Cook Everything” (a super handy cookbook!) I found a practically hidden recipe for making your own coconut milk. It’s tucked into the fish section and I haven’t cooked seafood for a long time so I only stumbled upon it as I was idly paging through (p291 in my copy). It sounds easy, you just blend dried shredded coconut with boiling water (2c:2c) then strain it. You can add 1-2c more water and strain again. Coconut milk freezes indefinitely. I’ve been using a little bit from a can to flavor a curry-like dish, then freezing the rest in an ice cube tray or muffin tins, turning them out into Ziplock bags for next time. I’ll be looking for unsweetened shredded coconut on my next supermarket trip.