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In a large bowl, combine shredded coconut with 4 cups of hot (not boiling) water. Let the mixture sit until the coconut softens and the water has cooled to room temperature, about 10 minutes.
Transfer the coconut-water mixture to the bowl of a food processor or blender and blend on high until the liquid is opaque, and the coconut has broken down, about 1 minute.
Set a nut milk bag or fine mesh strainer lined with a clean kitchen towel or cheesecloth over a large bowl and pour the coconut mixture into the nut milk bag. Squeeze and massage the mixture with your hands to extract as much liquid as possible.
Discard the leftover coconut meal (or dry it to make coconut flour) and season the coconut milk with salt to taste.
Store coconut milk in glass jars or other airtight containers in the refrigerator for up to 5 days.