Coconut Cashew Cream

Made with fresh coconut!


For the coconut cashew cream you will need:

-1/2 cup soaked cashews

– 1 whole fresh coconut

– 1/2 cup fresh coconut water (which you will have from your 1 fresh coconut)

– 1 cup fresh coconut meat (about the equivalent of meat from 1 coconut)

– 3 tbsp. raw honey

– 1 tbsp. coconut oil

– 1 tsp vanilla


As mentioned above, it is very important to soak your nuts prior to consumption! This is for blending purposes as well as for health reasons! For more information, click on this link to read my blog about it!

Step 1:

Drain your soaking cashews, and add it to your high-powered blender.

Step 2:

Take your raw coconut and a large knife. chop the top of it all the way around, making a square like shape in the top:


Continue chopping until you have punctured the coconut to where you can pop out the square top:


Next, pour the juice into a glass or measuring cup:


Chop open the coconut (this is easier lengthwise with these) and then scoop out the meat inside. The meat of 1 coconut usually measures to exactly 1 whole cup of raw coconut meat


Step 3:

Once you have scooped out all of the meat, add it to your blender with the cashews, then add the rest of the ingredients along with it. Blend the mixture until it is smooth and creamy. You will have to start and stop the blender several times, as this mixture will be very thick.

Once it is done, scoop the mixture out into a bowl put into the fridge for chilling! You can use this as a raw frosting like I did on my raw pumpkin pie recipe, as a sweet dip, or just eat it as rich and creamy pudding!

Perfect, creamy goodness!

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