Pour the coconut milk into a storage container, leaving at least 1/2 inch of headspace in the container to allow for expansion during freezing. Or, you can freeze it into smaller portions in a silicon freezer tray. You can also use an ice cube tray if desired (allow the cubes to freeze for 2 hours, then pop them out and store in a resealable plastic bag; ice cube holes are typically 2 tablespoons in volume).
Seal the container tightly and label it with the date. Place it in the freezer. Freeze for up to 3 months for best results, or up to 6 months.
To defrost the coconut milk, place it in the refrigerator for 24 to 48 hours (or you can place the container in a bowl of lukewarm water). Stir the coconut milk to re-integrate the texture. Once thawed, use within 3 days.