Makes 2 Litres.


2 cups young Thai coconut meat

4 cups (1L) young Thai coconut water

1 Tbsp coconut oil

Juice from 1 lime – about 1/4 cup

2 sugar plums, seeds removed (or one large plum)

2 ripe mangoes, seeds and skin removed


Cut the coconuts as shown in the pictures below and drain the water and set aside. Cut the shells in half and scrape out the meat. Then cut move the mangoes in half, carefully cutting around the edge of the seed, then removing the flesh from the skin. Place all ingredients in a blender until smooth. You may need to do this in two stages depending on the size of your blender. Once liquified, then refrigerate. Pictures of the process are below:


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