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How to make coconut milk

Just made this today. I substituted actual coconut water (from the ones I opened) for the filtered water. It wasn't quite 4 cups so I used water to make up the difference. So easy and delicious!

Roasted Butternut & Coconut Soup gluten-free. INGREDIENTS: 1 butternut squash or hokkaido pumpkin; 1 can (1 3/4 cup / 400 ml) coconut milk; 1 cup (240 ml) boiling water; 1 sprig fresh rosemary (save 1/2 for serving); 1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated; 2 tbsp apple cider vinegar; sea salt & freshly ground black pepper, to taste. Source: GreenKitchenStories.com