Creamy Coconut Milk
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Creamy Coconut Milk

Submitted by: Lisa Canter

Prep Time: 10 Minutes

Cook Time: 2 Minutes

Servings: 1

This is so good that it is hard to believe we are allowed to have it without adding any points.


    1 young coconut


These coconuts are usually sold at asian markets or health food stores. They are often referred to as Thai coconuts - though they come from all over. I like larger ones that are white and fresh looking as they often have the best meat.

Once you figure out how to open these babies - this becomes a fun and super easy treat to make - and it counts as 0 in our program. Which is hard to believe. - this is a good website with a video and written instructions on how to open up the coconut. rather than the point of the knife - I use the heal - which is the sharp corner next to the handle to open. I also keep the saran wrap on as the husk has been sprayed with chemicals to preserve the whiteness in shipping. But the husk is so thick - that non of the chemicals ever reach the coconut. I watched a video where someone soaked one of these in coffee overnight and the brown stain did not go past the surface. So I don't worry about the preservatives. I just make sure to wash my hands and knifes after handling them.

Once you get the water out and the soft coconut meat - blend them together for an unbelievable milk. You can add vanilla and stevia - or any other flavoring you dream up - but I find that it is great as is.

I use this when I am feeling a need for something more.