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Coconut Milk / Cream

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What are Young Thai Coconuts?

Where and how to buy a Young Thai Coconut:


Ingredients to make coconut milk or cream:


  1. Scoop the meat out of the young coconuts and place in a blender
  2. Add the water – you could use part water and part coconut water, enough to cover the meat by 2 inches.
  3. Blend on high for at least a minute until perfectly smooth.
  4. Store in a glass jar and use within 3-4 days.

*Tastes great with your green drinks, sauces, dressings,  smoothies, tea, frozen as a Popsicle, or used in raw desserts.

In these photos I am trying to demonstrate the consistency of coconut cream.  As you drizzle the cream it should
create a small puddle, somewhat building upon itself.  Kind of hard to explain but I hope that made sense.



How to store your coconuts:


Amazing facts on Coconut Water from Bruce Fife

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23 thoughts on “Coconut Milk / Cream

  1. kate says:

    I don’t know if my fridge is special, or what, BUT, I have had Thai coconuts in my fridge for about 3 months, and when I open them up, they are perfect. Amazing. I’m just finishing up a case that I bought about 6 weeks ago, and they are fine. So, they last WAY longer than
    10 days. k

  2. Pilar says:

    Hello Amie Sue!
    Would then a heavy coconut cream be comparable to coconut butter? If not, what would it be the difference?
    Thank you :-)

    • amie-sue says:

      Morning Pilar,
      No, they are not really comparable. Coconut butter is VERY thick, like a nut butter except it gets even more firm in a cooler environment. The texture is also different, more fibrous than a coconut cream.

  3. Soila Lagard says:

    Great post. I was checking continuously this blog and I am impressed! Very helpful information specifically the last part :) I care for such information a lot. I was looking for this particular information for a long time. Thank you and best of luck.

    • amie-sue says:

      Good morning Soila. I am glad that you find the site helpful! Keep checking back. I add new posts weekly. Have a great weekend. amie sue

  4. Barbara says:

    Hi, Amie I really appreciate your recipes I am 75% raw, I am a vegan. I would like to know do I have use raw coconut in Cheese cake Im too far fr. farmers market. want to make for Christmas for my fam….


  5. zoe swain says:

    Hi there, I love your site and recipes. Wondering where I can get more info on dissolving kidney stones with coconut water..? My friend has them and has asked me to help her heal herself naturally. Thanks so much in advancce

    • amie-sue says:

      Hello Zoe… I would just recommend researching on-line through Google. A wealth of information is at your fingertips through that. If I come across something, I will let you know. amie sue

  6. Dana says:

    Thank you for all of the wonderful information. Making the transformation slowly and this kind of info helps. Much Love!

  7. Tamra says:

    This is such an informative blog site! Everything in one place! I’ve been “studying” all night here. Thank you immensely! I hope to make the Tiramisu recipe with Irish Moss for my son’s 20th bday next week! Sounds amazing! Blessings!

  8. BJ Kochendorfer says:

    I have a question about Coconut Creme. Do you always make yours, or do you ever purchase it? I found some on Tropical Traditions. wwww.tropicaltraditions.com If you have a chance to look, would you let me know if that is what I am looking for or if you do purchase, where?
    Thanks so much.

  9. Michelle Tadian says:

    Hi Amie-sue

    How do I make the coconut cream from a can of organic coconut milk. (do I refrigerate the can and then when it hardens, remove and add sweetener?)


    • amie-sue says:

      Good morning Michelle,

      To make the cream from the can, you use the full fat version. Chill a can in the fridge overnight. This will cause a separation of liquid and a thick thick cream. When ready to use, gently turn the can over (don’t shake it) and remove the lid with a can opener. Pour the liquid into a cup and use in a smoothie or something. You will be left with a thick cream that you scoop out. That is the part you use. You can beet it with an electric mixer and make a nice fluffy “frosting” with it. You can add your choice of sweeteners, vanilla, etc. I hope this helps. amie sue

  10. Sarah says:

    Wow, I’m just loving this web site. I just introduced raw food 3 weeks ago and this has been the best and most informative site. I look forward to looking though more of the pages. Thank you

    • amie-sue says:

      Welcome Sarah. It is so nice to hear from you. I hope that you continue to find inspiration throughout my site and never hesitate to ask questions should they pop up. I do my best to help. Many blessings and Merry Christmas. amie sue

  11. andrew says:

    I love your site!

    Do you make coconut flakes unsweetened from scratch? I have been buying mine from the store but I was wondering if you made yours yourself with the dehydrator and some mature coconut combination?

    • amie-sue says:

      Hello Andrew, I haven’t made my own dried coconut flakes yet. One day I will but so far I have been just buying them. :)

  12. mayeli says:

    Hello such, what happens if I make coconut milk 7 days before?

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