Coconut Cream from Scratch(naturally-sweetened)
Serves: 3 cups Coconut Cream
  • 8 cups Unsweetened Flaked Coconut, packed
  • 7 Medjool Dates, pits removed
  • 1 tablespoon Vanilla
  • 2 teaspoons Sunflower Lecithin
  • Hot Water
  1. Place the dates, vanilla, and sunflower lecithin in the base of a high speed blender. Add the coconut to the blender, patting down slightly to level.
  2. Pour hot water into the blender until it just covers the coconut.
  3. Cover with the lid and let sit for 20 minutes.
  4. Blend the coconut and water, slowly working your way up to high speed, for 2 minutes.
  5. Pour the mixture into a nutmilk bag placed inside a large bowl.
  6. Squeeze as much liquid as possible out of the bag and into the bowl. Discard the solids(or save for smoothies, cookies, breads, etc).
  7. Pour the liquid into a large glass container(I use to glass quart jars).. You should have about 6 cups of liquid, total. Cover the jars and set in the fridge.
  8. Let the jars sit in the refrigerator for 3 days, untouched. Over the course of those three days, the water is going to separate out of the coconut milk and the thick cream is going to collect on top. At the end of three days you will have jars that are half water(on the bottom), and half cream(on the top).
  9. Scoop the cream off the top and use as desired. Discard water.
  10. Keep cream refrigerated and use within a few days.
Recipe by The Kitchen McCabe at