Raw Chef Alissa Cohen's Coconut Cream Recipe
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.
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.