Crack coconut open with the hammer or Chinese chopper. (The smaller the pieces the better)
Using a knife, remove any shells that may still be attached to the "meat" of the coconut.
Once all the shell is removed, wash coconut to get rid of any remnants shell or debris that may be hanging around
Cut the meat into small enough pieces to work well in the blender. It doesn't have to be extremely small but not too big.
Add enough water to fall just below the level of the coconut meat. (this is to ensure the milk isn't too watery).
Blend on high until coconut is minced to grains
Stop and blend again
In a large bowl place strainer and if using cheesecloth, place the cloth in a strainer
Pour coconut mixture into the strainer and work as much liquid out of the coconut as possible.
Once that is done you can now use your hands to continue squeezing liquid of the coconut in batches, placing the squeeze coconut husk to the side.
Continue squeezing until all the husk is moved to another bowl.
If using cheesecloth, just squeeze husk in cloth until all liquid is removed.
Strain milk one more time into an airtight bottle
Store in fridge if not using right away for up to 7 days