What's New?

  • cucumber-dill-dip

    Raw Cucumber Dill Dip

    Perfect for you next party or personal snack time session, this cucumber dip tastes like you've mastered the [...]

  • green-goddess-dressing

    Vegan Green Goddess Dressing

    Give your salads new life with this creamy, herbaceous green goddess dressing. You can also use it as a dip for [...]

  • golden-milk-chia-pudding

    Golden Chia Pudding

    Whether you want breakfast on-the-go or a filling snack, this chia pudding is all that and more. It's filled with [...]

  • detox-chopped-kale-salad

    Detox Kale Salad With A Citrus Dressing

    Loaded with colorful, vibrant vegetables, this chopped salad is tossed in a refreshingly bright citrus vinaigrette [...]

Raw Coconut Milk Recipe

  3 rater(s)

Making raw coconut milk seems a lot harder than it actually is. Avoid canned coconut milk by using this super simple recipe.

  • Prep Time: 15m
  • Total Time: 15m


  • 3 young Thai coconuts (1 cup coconut meat & 3 cups coconut water)
  • Pinch of sea salt
  • 2 tbsp. virgin coconut oil (optional)
  • 1 tsp. alcohol-free vanilla extract (optional)
  • 3 to 6 pitted dates (without preservatives or added sugars)


  1. Open the Thai coconuts carefully and make sure to catch the coconut water in a bowl. Separate 3 cups of coconut water and scoop out 1 cup of coconut meat and set aside. You can save the remaining coconut water and meat and freeze them for later use.
  2. Pour the coconut water, coconut meat, sea salt, coconut oil, vanilla, and dates into a blender and puree for about 1 minute. Mixture should be smooth and creamy.
  3. Transfer the coconut milk into an airtight container and refrigerate for 3 hours to thicken. This will keep in the fridge for up to 3 days.