Let me tell you, you haven’t tried coconut milk until you have tried the real deal made with fresh young thai coconuts!  You have to make sure you get them FRESH.  This can be easier in some locations than others.

If you open it up and the water is tinged purple or gray, it’s turning on you.  Fresh coconut water should be close to clear, maybe a little cloudy or maybe a tinge pink.

Call me silly but sipping on some good coconut water just takes me to another place, like a white sandy beach set aside just for me!


2 Young Thai Coconuts (if each coconut doesn’t provide at least 1 cup of meat you may wish to use more coconuts)

Water or Coconut Water, as needed for desired consistency


Scoop the meat out of the young coconuts and place in a colander.  Rinse away any debris from opening the coconuts.

Place in a blender with water to cover 2 inches above the coconut meat.

Blend until perfectly smooth.

Store in a glass jar and use within 3-4 days.

For (Heavy) Cream:

You will likely need a high speed blender to smoothly blend heavy creams.

Blend 3 cups of young Thai coconut flesh in the blender without any liquid, until it becomes thick and creamy.

If you don’t have a high speed blender, you can still make a fairly thick cream using only enough water to facilitate blending.

Should yield approx. 1 cup.

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