Got (Fresh) (Coconut) Milk?

I LOVE coconut.  SO tasty and SO good for you!  Coconut oil (organic, unrefined), coconut water (PLAIN- with NO additives), coconut milk and… this is to die for… coconut creme. 

Just last week, for the first time, I went to, and joined, a small food store in Venice, CA, called Rawsome.  For a very minimal annual fee ($40), you can go to the shop on Wed or Sat (the only days they're open) and find your choice of raw beef, bison, poultry, eggs, produce… and COCONUT CREAM!

I purchased some for a recipe I wanted to 'Paleo-ize' which was a dessert for a dinner party I was hosting.  (Recipe will be provided in this month's newsletter.  So- if you are not already signed up, SIGN UP HERE! ).   Think Mousse Au Chocolate, sans dairy, sans refined sugar, 100% Paleo and 100% decadent!

What if you cannot find fresh, raw coconut milk or cream?

Make your own!

(DON'T use canned- as it often contains guar gum, which is a bean derivative and is high in saponins, or other additives).

There's only one problem with it; it's so delicious, you may be tempted to eat more than just a little! : )

Read on for a simple 'how-to' that I came across after a quick online search:


3/4 C. Plain unsweetened shredded coconut 

2 1/4 C. boiling water


Cheesecloth or fine mesh strainer

Bowl, jar or container


Place the shredded coconut and boiling water into the blender. Don't blend it yet, just let it sit for 5 minutes.

After 5 minutes blend the mixture on high for 1 and 1/2 minutes, then let the blended mix sit for at least 10 minutes.

After the time has past blend one last time for 30 seconds.

Prepare your cheesecloth or strainer over your chosen container. Pour the blended coconut mix over the cheesecloth or strainer. Let the liquid pour through the strainer and into the container.

When liquid is no longer coming from the strainer use the back of a spoon to press out more liquid. If using a cheesecloth use your hands to squeeze out the excess liquid. When all liquid is drained set aside excess coconut.

Put a lid on the container and store in the refrigerator. The next day you will find that separation has occurred. The separation is the coconut cream that has settled at the top. The coconut cream can be scooped out and used separately in recipes or you can break up the coconut cream and pour the milk and cream into a blender and blend until smooth. This will produce a full cream coconut milk which can be used in any recipe that calls for coconut milk.