Coconut Cream | Raederle's Raw Recipe

Love cream-covered desserts? Then you'll love this raw coconut cream.

Coconut Cream

Healthy and delicious alternative to dairy cream
  • 1 Thai coconut's meat (also known as young coconut meat)
  • ¼ cup young coconut juice (also know as "coconut water")
  • ¼ cup coconut oil
  • ¼ cup raw orange juice
  • 1 cup soaked cashews, drained, rinsed (discard soak water)
  • ¼ cup water (start with two tablespoons and adjust as needed)
  • 1 tablespoon vanilla powder

Blend all ingredients in your food processor.

About The Ingredients

  • The coconut meat of a young coconut (also known as a Thai coconut or green coconut) gives it a thick but silky texture.
  • The coconut juice adds mild sweetness. It's rich in potassium (more so than bananas!), and great for hydration.
  • The coconut oil makes this a very slick and smooth cream-like substance. Put the coconut oil into a small bowl or glass, and then put that bowl into a larger bowl with hot water in it to melt the oil.
  • The raw orange juice adds sweetness and allows the mixture to hold a little air, making it fluffier.
  • Soaked cashews, like macadamia nuts and pine nuts, become very creamy after being soaked and blended. I use cashews because they are less expensive than macadamia nuts or pine nuts. Also, pine nuts have a terrible calcium to phosphorous ratio.
  • The vanilla adds richness to the flavor.

What is coconut cream good on?

Oh... Just about everything (that is sweet and fruity).
  • Granola and grapes
  • Peaches, pies and plums
  • Apples and apricots
  • Cacao cakes and currants

Nutrition Information

Calories: 1373
Protein: 26 grams

B1: 59%
B6: 47%
C: 46%
K: 50%
Iron: 56%
Magnesium: 134%
Selenium: 56%
Zinc: 101%