In a blender place the warm water and unsweetened coconut.  For thicker, creamier milk, add 2 c. of water.  For not as thick milk, add 3 c of water. Blend on high for 1-2 minutes.

Strain through a fine mesh strainer or use cheese cloth.  Squeeze the excess milk out through the cheesecloth.

Add your vanilla extract and maple syrup.  Stir and pour into a glass storage jar. Place in the refrigerator.  It keeps fresh for 4-5 days.