In a medium-size bowl, soak the coconut in water for thirty minutes and then transfer to a blender and process for 1 minute.
Strain the coconut milk through a nut milk bag.
Rinse out the blender container and return the strained milk. Add the lecithin and blend again. For the sweetened vanilla milk option, add the stevia and vanilla as well.
Store in an airtight glass jar in the refrigerator for to days. Shake well before using.