I have never tasted anything made with raw coconut that I didn’t like. My love of all things coconut might just rival my love of avocados. Both foods foods are delicious nutritional powerhouses. Indulge me for a moment as I sing the praises of all-things--coconut again.

Raw coconut contains powerful antifungal, antibacterial, and antiviral properties almost unmatched by any other food. The lauric and caprylic acids contained in coconuts are toxic to viruses and bacteria. But not healthy intestinal bacteria. It is high in saturated fat, and short to medium chain fatty acids, which break down very quickly in the body, and aid in the digestion of other fats.

Coconut water is low in calories, almost completely fat free, low in carbohydrates, and is high in protein, B Vitamins, and ascorbic acid. It is a natural isotonic drink, that restores the body’s electrolyte balance; and is a health elixir that boosts the function of the liver, thyroid, kidneys and gall bladder. 

For more information about the magical health benefits of coconut, head to mercola.com and type in coconut in the search bar. Some fascinating articles and studies from around the world will give you some further insight.

Making fresh raw coconut milk is super easy. You just blend the raw meat and water out of young Thai coconuts. Opening cocoonuts takes a bit of practice, and can be a bit scary at first. Read my full instructions on the coconut page of the resources section. 

The most time effective way to crack coconuts is to crack a whole bunch at one time and then freeze the water and meat separately. Put the raw coconut meat in freezer bags to use later. Freeze the water on containers and leave an inch or two at the top of your container to allow for the expansion that occurs when freezing. Freeze any extra milk into ice cube trays and then collect in freezer bags for quick use in smoothies and other recipes later.

When making the milk you may have to run the blender for a while in order to achieve the most homogenized results, which warms up your blender, and thus the milk. Don’t be alarmed – the milk will not spoil. Just chill in the fridge, or add some ice-cubes into the blender at the end to cool if you are using the milk straight away. 

The milk will safely keep in a cold fridge in a glass jar or jug for about 2 days, perhaps 3 days in a really cold fridge. The milk might separate a little and get a bit of a skim on the top. Just give it a stir or a quick pulse in the blender before using and you will be good to go.

Happy New Year! 

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Home Made Raw Vegan Coconut Milk

Raw Coconut Milk

  • 1 cup coconut meat from a young Thai coconut
  • 3 cups of raw coconut water from a young Thai coconut
  • 2 Tbsp coconut butter (optional to make even creamier)
  • 1 Tbsp NON GM sunflower seed lecithin (optional as an emulsifying agent)
  1. Blend in your Vitamix until smooth and creamy.

If you are going to use this milk in a curry, stew, or smoothie, there is no need to add anything else. But if you are going to use it on cereal, or drink straight up, you may want to jazz it up with some sweetener:

Here are some suggestions:

  • 1 tsp natural vanilla extract or vanilla paste or 1/2 of the pulp of a vanilla bean OR a few drops of natural almond essence
  • 3-6 pitted dates or 3-4 Tbsp of maple syrup, raw agave, raw honey, coconut sugar, OR stevia to taste


Freeze leftover milk in ice cube trays for use later

Don't waste that leftover milk. Freeze it in ice cube trays, and them empty into containers or zip-lock freezer bags for use later in smoothies, soups, and other recipes. 

Do you know the cost of buying coconut milk vs making it? We buy the Whole Foods brand- so no added preservatives, but I love the idea of making it!


Hey Amy. If you buy your coconuts by the case and get a discount it can be cost neutral. But the health benefits with raw fresh coconut are enormous! You can also completely control the consistency and flavour. There are no stabilizers or thickeners and it tastes SO much better in my opinion. But if you don’t want to crack open coconuts preservative-free milks are a great option. GO COCONUT any way you can I say =)


There’s an easier way! If we’re talking young coconuts that is. You pare away the husk around the top of the cocoanut and with the bottom corner of a chef’s knife you press around the circumference (about two or three inches from the top) feeling for a soft spot. when you find it you rap that spot with the bottom corner of your knife until it cracks. then drain, with the tip of the knife you can then slip it into the nut and carefully prying the nut will almost unzip itself around the circumference. yum.


Hey Piggy Aubergine!
Thanks for that tip. I will give that a go =)


Thanks for this recipe. I have been looking for a simple coconut milk recipe. Great


OMG! I just tried this and was surprised by the pale pink colour and delicious taste. Way too much effort for me to do as often as we eat Thai curry in this house but for special occasions definitely. Looking forward to tomorrow nights Thai Chicken though and mega-thanks.


if the water was pink it was a bad nut.

Yes, this is true I’m afraid. The water needs to be clear. Don’t drink pink coconut water or use it in recipes.

I was looking at some bottled coconut water and they said some is clear and some pink.  They actually said the pink is more nutritious.

This may be true for some bottled coconut water. Thanks for sharing Mary Ellen.

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