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Raw Chef Alissa Cohen's Coconut Cream Recipe

Staff Writer
Tara Donne


Don't be afraid to crack a coconut and get the meat out! Once you get the hang of it, you'll find cracking a few coconuts very therapeutic. We use the variety known as young Thai coconuts for their soft, almost gelatinous and creamy consistency. Start by selecting heavy coconuts. A light one indicates that there may be cracks and the coconut may be dried out or the coconut water has leaked out. One young Thai coconut yields 1/2 cup to 1 cup fresh coconut meat.  

Serve with Raw Chef Alissa Cohen's Morning, Noon and Night Pancakes recipe. 

Deliver Ingredients


2 cups fresh coconut meat

1 cup coconut water


Put the coconut meat and coconut water in a Vita-Mix. Blend until the mixture is thick and creamy, like heavy cream. Pour into a glass jar with a lid, refrigerate, and shake before using. It will stay fresh for 2 days. 

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.