Making Coconut Cream is a simple recipe that reconnects you with the purity of homemade ingredients. There’s something deeply satisfying about creating this silky, fragrant cream from scratch.
Two ingredients only! Just coconut and hot water — no additives, no preservatives, just natural goodness. The gentle aroma of coconut fills the kitchen as you create this, making you crave for a tropical holiday.
How to Make Coconut Cream
Course: SidesCuisine: AsianDifficulty: Easy
A simple, natural recipe for creamy homemade coconut cream made from just two ingredients – perfect for desserts and curries.
Servings
4
servingsPrep time
5
minutesCooking time
0
minutesCalories
100
kcalTotal time
5
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.75 cup Desiccated coconut
2.25 cups Boiling water
Directions
- Place coconut and water into a blender and let sit for 5 minutes.
- Blend the mixture on high for 5 minutes, then let sit for 10 minutes.
- Blast blend for 30 seconds.
- Using a fine mesh strainer or cheesecloth, strain the coconut mixture into a container.
- When liquid is no longer coming from the strainer use the back of a spoon to press out more liquid.
- If using a cheesecloth use your hands to squeeze out the excess liquid.
- Put a lid on the container and store in the fridge.
- Within 24 hours, you will find that separation has occurred.
- The separation is the coconut cream that has settled at the top.
- The coconut cream can be scooped out and used separately in recipes or you can break up the coconut cream and pour the milk and cream into a blender and blend until smooth.
- This will produce a full cream coconut milk which can be used in any recipe that calls for coconut milk.
Notes
- Prepared coconut milk and cream keeps for about a week in the fridge or you can even freeze it for later use.
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