Homemade Coconut Cream
Coconut cream is thicker and richer than regular coconut milk and is commonly used in desserts, baking, curries, gravies and other recipes. Making coconut cream at home is simple and requires just fresh coconut and water.
Ingredients
Grated coconut from 2–3 whole coconuts
½ cup water (or more, as needed)
Method
Add the freshly grated coconut and water to a blender.
Blend thoroughly until the coconut is finely ground and releases its natural fat and milk.
Strain the mixture through a fine sieve or clean muslin cloth, squeezing well to extract as much liquid as possible.
The first extract is the thick coconut milk. Transfer it to a clean, covered container.
Refrigerate the coconut milk for approximately 6–7 hours or until it is well chilled and has naturally separated.
Once chilled, you will notice two distinct layers. The thick, creamy layer will settle on top, while the thinner coconut liquid will remain underneath.
Carefully scoop out the thick creamy layer from the surface. This rich layer is your homemade coconut cream.
Transfer the coconut cream to an airtight container and refrigerate until ready to use.
The remaining thinner coconut liquid can be used in curries, gravies, smoothies, desserts or other recipes where coconut milk is required.
How to Use Coconut Cream
Homemade coconut cream can be used to add richness and creaminess to cakes, puddings, desserts, curries, gravies and other coconut-based recipes. Since it is naturally rich and thick, a small amount can add plenty of flavor and texture.
