Your whole food, plant-based life.

Fresh Raw Coconut Milk

It all started with a  craving for raw Pad Thai. I haven’t made it yet, and have been wanting to for quite a while. Knowing that coconut milk is an important ingredient that I want in my Pad Thai sauce, I set out to make fresh, raw coconut milk for my raw Pad Thai raw food recipe.



I use young Thai coconuts all the time. I open them with ease (see here) and am very familiar with how to use them. Traditional coconut milk is made from mature coconuts. Something I am not familiar with at all. I bought a couple and brought them home and stared at them for days. The hairy little buggers intimidated me. In fact, they down right scared me.



I have memories, as a very little girl, of my mother trying to open a coconut. I believe there were hammers, chisels, and maybe even a car involved. Much huffing and puffing, and extreme frustration. There may have even been a few off color words from my very prim and proper mother. A frightening scenario for a little girl. Honestly, I also think there was quite a lot of laughing as each attempt failed and each following attempt got more extreme. I seem to remember the final attempt involving her 64 pontiac.

Well, here is the thing. Opening those hairy little guys is actually a piece of cake. A little research on line and I was able to pop right through the shell and dive into one of the most heavenly substances I have encountered for a while. Traditionally coconut milk is made from mature coconuts and I quickly found out why. The flesh is pure coconut heaven. Very different from the young coconuts.



To open the coconut, simply tap (ok…whack) the coconut around the midline with the back of a cleaver.



After a couple of good whacks, you will hear a crack. Keep turning and tapping and within seconds, the coconut will have split! You will want to do this over a bowl as there is water inside. Discard the water.



You can then either pry out the flesh with a table knife or my favorite, turn it over, give the outside shell a good whack with a hammer and the flesh will just pop right out (this does require breaking the shell).



Once you pop the flesh out, peel off the brown skin with a vegetable peeler. Chop up the coconut and put it in the high-speed blender. Add water, blend and then strain through a nut-milk bag or a few layers of cheese cloth.



The extra pulp can be dehydrated at 115 degrees until dry. Give it a quick spin in the blender after it is dry and you have lovely, fragrant raw coconut flour!



Raw Coconut Flour

Tips for your Coconut Milk

You can keep blending the coconut milk with more coconut flesh until you get coconut cream. Note: If your coconut milk sits in the refrigerator the fat will collect on the top. You can give it a quick spin in the blender to reincorporate it.

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  1. Paige wrote on October 12, 2014

    How long does the milk keep? Is there any way to store it long term (without freezing), similar to how one would can their own vegetables?

  2. Paige wrote on October 12, 2014

    How long does the milk keep? Is there any way to store it long term (without freezing), similar to how one would can their own vegetables?

    • Lisa wrote on June 15, 2015

      Freezing is not a problem. My mother in law does it.

    • Susan wrote on October 19, 2014

      Hi, Paige, Fresh milks like this will last 3-4 days in the refrigerator. You could try freezing it. Cheers!

  3. Wini wrote on September 2, 2014

    Can you freeze the milk?

    • Susan wrote on September 6, 2014

      Hi, Wini, I haven’t tried it but I don’t see why not. It might separate but you can just whisk or blend it again. Cheers!

  4. Hisha wrote on August 2, 2014

    Where did u get that knife? Could you please post me the style and the brand of the knife?

    • Susan wrote on August 21, 2014

      It is a simple cleaver. You can pick one up anywhere knives are sold. Cheers!

  5. The Brand Fam wrote on June 20, 2014

    Excellent! Living in Guatemala now without access to Young Thai Coconuts so this was a valuable resource. Thank you!

    The Brand Fam


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