Raw coconut milk is packed with nutrients and happens to be my favorite in flavor and texture. I always find it to be my first choice for smoothies, raw desserts or even just as a snack.
I know there are a lot of recipes out there that require canned coconut cream that contains ingredients to preserve the milk so it lasts longer. However, I like to use young coconut and make the milk on a daily basis or as needed for a lower fat and healthier choice.
1 young coconut
Open the young coconut with a sharp knife, there are also tools that are especially made for opening coconuts.
Pour coconut water In a blender. Scrape coconut meat from the inside of the shell using a spoon and add to the coconut water. Blend for about 1 minute or until smooth.
Consume fresh or store in the fridge for up to a day.