This homemade coconut milk recipe is rich and creamy, and has the consistency of conventional canned coconut milk but contains a lot more nutrition.
Crack open the young thai coconuts. (I use a Coco-Jack tool, which is the best way to crack coconuts. This tool opens them with one easy move.)
Throw the coconut meat, coconut water, salt, coconut oil, vanilla, and sweetener into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.