Combine all ingredients in a blender or, manually, on the stovetop.

Taste and adjust as needed, adding honey or other sweeter if desired.

Place ingredients into high speed blender and blend on high, until fully incorporated.

Let cool for 30+ minutes, placing blender in refrigerator or freezer is fine.

Pour ingredients through a nut milk bag, or equivalent, and strain.

Place in air tight container, refrigerated, for up to five days.

*I am not typically an advocate of choosing low fat. But, if you use low fat shredded coconut, there will be a thinner texture which does not separate when cold. If full fat, you get a hard layer of cream on top when cold.