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Raw Coconut Cream Two Ways

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I went to see my all-time-favourite musical last night and bawled like a baby. The new restaged version of Les Miserables is touring in celebration of the show's 25th anniversary. I have seen a production of this show on almost every continent, and have, on more than one occasion, been the last nostalgic fan blubbering in the stalls!  Polite ushers from theatres far and wide have had to politely ask me to vacate the theatre as I stared longingly into the curtain praying for an encore. 

Last night's performance was not the best production I have seen. The show was too big for the theatre and I am not a fan of that modern clipped singing style that this production's musical director seemed to be championing. At one point, I thought Epinone was going to bust out into a Brittany Spears version of The Star Spangled Banner! But maybe I am just too much of a purist.

Having said that, I thoroughly enjoyed myself -- there were some beautiful moments in this production and I had more than a few lumps in my throat. There is just something about the incredible evocative music that brings people to their feet. I found myself marvelling at what a chorus of passionate human voices can do for the soul. I wept for the meadows of France, just as I have many times before; and despite my issues with this "American Idol Style" remount, I was in HEAVEN.

Theatre is just my "cream on the top" in life. Something magical happens with that energetic exchange between performer and audience that cannot be replicated  by any other medium. I felt grateful, privileged and humbled to be in the audience last night. Wow, some people are talented!

This gratitude for all things "cream on the top" lead me to reflect on other things that make we weak at the knees and weep with delight. I, of course, turned to my stomach for inspiration, and remembered the delectable raw coconut cream that has almost lulled me into a pleasure-induced coma on more than one delectable culinary occasion. I noticed that a coconut cream recipe was appallingly absent from the blog, and so I rectify that immediately, by offering up, not one, but two coconut cream recipes. 

Making coconut cream is easy. You just throw raw coconut meat in your blender with some flavourings! Too easy! 

These two raw coconut cream blends are some of my favourites because they're really really simple. I like serving them both together because one has got a really subtle flavour, and the other has a beautiful caramel flavour that still tastes like coconut.  I love Coconut Secret coconut crystals! If you're using other coconut sugar you will need less. Add to taste. This basic recipe is a fantastic blank canvas for further flavourful inspiration. You can make chocolate cinnamon coconut cream, banana coconut cream, berry coconut cream, mint  carob coconut cream. The raw potential is endless!

Serve this raw coconut cream with fruit skewers for a quick dessert or serve on top of your favourite pies and puddings. This recipe also makes a fantastic raw pie filling! Or you could just be a pig like me and eat it as a pudding with some shaved coconut! 

Either way, for a little cream on the top -- give this raw coconut cream a spin in your kitchen.

"Do you hear the people sing?"

Raw Coconut Cream Two Ways

  • Raw Vegan Coconut Meat Take One
  • 1 cup fresh young coconut meat
  • 3/4 cup coconut water
  • 1/2 tsp coconut essence or vanilla extract
  • 3 Tbsp coconut crystals (if you are using coconut sugar you will need less)
  • pinch of Celtic sea salt
  • Raw Vegan Coconut Cream Take 2
  • 1 cup fresh young coconut meat
  • 1/2 cup coconut water
  • 3 Tbsp raw agave nectar
  • 1/2 tsp vanilla essence
  • pinch of Celtic sea salt

Tip: freeze that leftover coconut cream for treats later

When you cook with canned coconut milk or coconut cream you often have some left over depending on the needs of the recipe. You can freeze the leftovers for up to a month for use later.

Oh my god…... this is so easy and tastes delicious. Put it over pie tonight for a dinner party and it was a welcome addition.


Oh, I am so pleased you enjoyed this!

I am heading to the market today.
I am going to try your suggestion and ask them to crack the coconuts for me.
I have never used fresh coconut meat before.
I am so excited!


Great! Yes! That is an AMAZING tip.
It is a little more expensive. But great if you don’t want to spend the time cracking them yourself!

Oh Yum.
I am going to make this to dip some fruit in for a BBQ we are having tomorrow night.


Oh YES! This is AMAZING with fresh fruit!
I cannot get enough!!!! ENJOY :)

You have made me hungry with this photo! Can’t wait to try the recipe. Looks so simple and tasty.


LOL! My photography is not the best.
But this photo was a bit of fun.
Thankyou! ENJOY :)

Thankyou for that tip about asking the people at the market to crack the coconuts.
I am off to the market again now with jars in hand to catch coconut water.


Yes Cassandra…I am going to try this tip at the market on Sunday and make this cream. It looks delicious.

LOL! I LOVE that!
Yes - make friends with the coconut man!

I am TOTALLY addicted to this. Is it possible to eat too much? I mean it’s really just like eating a coconut whole, right? I added just a bit of agave nectar but the rest is all coconut water and meat. What’s the worst that could happen if I eat a cup or two a day? I am a cocoNUT!


Coconut is SOOO good for you!
I am a cocoNUT too!
If you are concerned about the sugar content, try making the cultured coconut pudding that tastes AMAZING and has all of the sugar fermented out. SOOOO good!

How long does the coconut need to be blended.  I am new to this game and need all the direction I can get


It depends on how powerful your blender is. But as a general rule, about 30 seconds to a minute. Just keep checking, and you want a silky smooth consistency. Enjoy.

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