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Coconut Pudding, Creams, Milk

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served Coconut Pudding, Creams, Milk in a fun shaped milk bottle

~ raw, vegan, gluten-free, nut-free, Paleo ~

The magic of Young Thai Coconuts goes far beyond their health benefits for me.  The love affair started back in 2008 when I tried my first one, and since then, I have never grown tired of them.  In fact, I have been known to take a straw to my countertop should any of its liquid spill out.

Is it better than canned?

Oh, good golly!  YES!  The canned versions don’t even come close to what a fresh Young Thai coconut can taste like.  But that is often true when comparing fresh to canned anyway.

Let’s get Crackalackin.

For most people, the cracking and processing act isn’t worth all the effort, but to me, it was a ritual, almost a form of meditation. I am a little weird that way.  But you have to understand that I never just bought them one at a time, I would purchase cases.  So, it wasn’t long before the kitchen would be covered in coconut shells and coconut water dripping from the countertops, occasionally the ceiling.  I would separate the water from the meat, proportion them, and then place it in the freezer.  It’s the smart way to go about it if you use them often.

But times have changed.

Nowadays, I order my coconut meat through Exotic Superfoods.  It is organic, which I never find in the local stores. It comes packaged in 1 pound pouches, which are filled with the purest, most beautiful coconut meat that I have seen.  They ship it frozen, so once the box arrives, I slide the pouches into the freezer, and I am set.

Honestly, I won’t go back to cracking coconuts again.  It’s not so much the mess that it creates … it’s the guessing game as to what you might find inside. As I held a coconut in my hand the questions would rattle through my head… Will it be good?  Is the flesh jelly-like or firm this time?  Will it be pink or moldy?  Do I need to purchase 1 or 4 to get a cup of meat?  If you have experience opening them, you know what I am talking about.  I did a test and documented the weight and volume of the water and flesh that I got out of a case of coconuts.  I highly recommend that you read it — the Inside Scoop of Young Thai Coconuts.

New to Young Thai Coconuts and wonder just what the heck they are?  Well, for starters, they aren’t the mature, brown, hairy ones that you typically find in the grocery stores.  They are white with a cone-type top on them. Inside it is filled (usually) with coconut water and soft flesh that can either be very jelly-like or semi-firm. When browsing through the bin of coconut nuts are the store, avoid any that have any cracks, or a bluish/purplish coloring on the bottom of a coconut. That is a sign of mold and/or bacteria.

Oh gosh… the recipe!

I got so carried away chattering up a storm about the coconuts that I temporarily lost sight of sharing the recipe. Hehe  In this recipe post, I am sharing how you can make Pudding, Heavy Cream, Half & Half, Single Cream, and Milk …all from a Young Thai Coconut! Let’s jump to it.

The rundown on Ingredients:

As you begin to thin out the blended coconut to reach different consistency, you will see that I use water. This is because I purchase the meat only, as discussed above.  If you crack your own and get both the water and meat… use the coconut water in place of the plain water.  Adding a sweetener is up to you. If you plan on using it for savory dishes, perhaps hold off on adding it.   The salt is added to elevate the natural sweetness in the coconut.  And lastly…

Why I add sunflower lecithin.

Sunflower lecithin is made up of essential fatty acids and B vitamins.  It helps to support healthy function of the brain, nervous system, and cell membranes.  It also lubricates joints; helps break up cholesterol in the body.

Lecithin comes in powder, liquid, soy-based, and sunflower based.  My preference is powdered sunflower lecithin.  The liquid form is thick, dark and has sticky consistency with a nutty-seedy rich aroma and surprisingly pleasant flavor.  Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.


Coconut Pudding: yields 2 cups

Heavy Cream: yields 3 cups

Coconut Half & Half: yields 4 cups

Coconut Cream: yields 5 cups

Coconut Milk: yields 6 cups


Coconut Pudding: 

  1. Place the coconut meat, sweetener, and dash of salt in a high-powered blender.
    • Having a Vitamix with a plunger will make this task a cinch.  Don’t add any liquid to the coconut meat.
    • If using a standard blender, you will need to stop the machine quite often to scrape down the sides.
  2. Blend until the coconut meat transforms into a thick, creamy pudding!
  3. For a thicker pudding texture, pour the mixture into a glass container and place in the fridge for a few hours.   It will transform into the most fantastic pudding texture.
  4. Top with fresh fruit, raw honey, nuts, or sprinkle raw granola over the top.
  5. Enjoy within 3-4 days.

Heavy Cream:

  1. Place the coconut meat, water, sweetener, lecithin, and salt in a high-powered blender.
  2. Blend until the coconut meat transforms into a thick, heavy cream!
  3. Spoon over fresh fruit or raw crepes.  Garnish raw soups or use in ice cream bases.
  4. Store in a glass jar and use within 3-4 days.

Coconut Half & Half:

  1. Place the coconut meat, water, sweetener, lecithin, and salt in a high-powered blender.
  2. Blend until the coconut meat transforms into a smooth cream.
  3. Think “peaches n’ cream” …. add to warm coffees or teas — excellent texture for thick and creamy raw soups.
  4. Store in a glass jar and use within 3-4 days.

Coconut Single Cream:

  1. Place the coconut meat, water, sweetener, lecithin, and salt in a high-powered blender.
  2. Blend until creamy.
  3. The consistency is in between the Half & Half and Milk.  Use with cereal, in smoothies, in raw soups, or enjoy as is.
  4. Store in a glass jar and use within 3-4 days.

Coconut Milk:

  1. Place the coconut meat, water, sweetener, lecithin, and salt in a high-powered blender.
  2. Blend until creamy.
  3. Great dairy-free milk for cereal, add to smoothies instead of water, or just as a refreshing drink.
  4. Store in a glass jar and use within 3-4 days.
  5. Note: you can thin out the milk even further if desired by adding more liquid.
Above - This is what pure blended coconut pudding looks like. So thick a spoon can stand in it.

Above – This is what pure blended coconut pudding looks like after blending it. So thick a spoon can stand in it.

raw vegan young Thai coconut pudding displayed on barn wood

Below – Double Heavy Cream – as it pours, it folds on itself.

pouring young Thai coconut heavy cream into a tin cup

I am doing my best to capture the thick texture in the photo.

showing the texture of raw vegan young Thai coconut heavy cream displayed on barn wood

pouring raw vegan young Thai coconut single cream into a bowl

This is the texture of the single cream. It is thinner than that Heavy Cream.

raw vegan young Thai coconut single cream dripping from a spoon

And now we are onto the coconut milk which is roughly the consistency of whole milk. From there, you can keep thinning it to your liking.

pouring raw vegan young Thai coconut milk into a milk jug

Here is a fun photo that I took a year ago.  That “ice cream” is just pure blended coconut meat!

ice cream" is just pure blended coconut meat

28 thoughts on “Coconut Pudding, Creams, Milk

  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. 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….


  4. 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

  5. Dana says:

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

  6. 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!

  7. 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.

  8. 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

  9. 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

  10. 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. :)

  11. mayeli says:

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

  12. ioana says:

    Dear Amie Sue,
    Please tell me, is there a chance to make coconut cream from flakes? I don’t find young thai coconut in my country on a daily basis and, when I find it, it is very expensive.
    Thanks a lot,

  13. linky says:

    Hi, Amie, some photos are not showing properly on this post…. And a couple of others in this category…

    • amie-sue says:

      I looked at this posting as well as some of the other ones in this category and I see all of the photos. Can you send me a screenshot or give me more information as to what you’re saying you’re not seen. You can always email me at [email protected]

  14. Crossroads45 says:


    Can you use the powdered sunflower lecithin instead of liquid? I literally just ordered some for the hemp milk recipe.


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