Yep, all coconut milk you buy in the can is heated and processed at a pretty high temperature. At some Asian groceries you can find coconut milk frozen, but many brands have added sugar or a preservative.
My Thai friend Sao was appalled that we only use canned coconut milk. She says that no one in her area would EVER use canned coconut milk: they make it fresh every day.
The only way I've found to get really good quality coconut milk here is to make it myself. I keep a couple cans on hand for a quick curry, but when I plan ahead I always take 1/2 an hour to make my own coconut milk. It is worth the time and work. It does take longer than opening a can. But then again, this is the TF forum. We do stuff like 24 hour bone broths and week long fermentations all the time!
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I drain the milk form the eyes, then whack the coconut around the middle with the blunt edge of a chefs knife or cleaver. After three rotations of striking it the coconut will split it half.
Then I use a coconut shredder to remove all the meat. I put the meat in my blender and add a couple cups of warm water (or less water for thicker milk) and run the blender for a couple minutes. I then strain the coconut from the milk with a nut milk bag made of very fine mesh.
You can use the milk as is, or let it stand in the fridge to separate into the coconut cream and the thinner coconut milk.
Here is the shredder I use, an Indian model:
http://culinaryexotica.com/cocgratin.html
And here is a Thai shredder, more like a stool:
http://www.gourmetsleuth.com/coconutgraters.htm
