Easy Homemade Coconut Cream 2 Ways Recipes

EASY HOMEMADE COCONUT CREAM 2 WAYS

Steps:

• To keep the coconut shells 100% intact (to make coconut bowls), use a small handheld saw and cut them open through the middle. Do this over a bowl, to collect the coconut water. Otherwise, Begin by extracting the coconut water from the coconuts. You can do this by using a screwdriver, nail, or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies).
• You can then put the coconut shells with the flesh in the oven for 20 minutes at 170ºC/325ºF. This is optional but it makes it easier for the flesh to come out of the shells. Alternatively use a knife, spoon, or coconut tool.
• You can peel the brown skin off the coconut flesh to get a pure white coconut cream when using a juicer (not required for the blender at all). This is an optional step. *
• Add the coconut flesh to a high speed blender/food processor and blitz to shred it. Add 4 cups of water and blend again to obtain coconut milk. ** / ***
• Pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. ****
• Pour the coconut milk into a big jar and set aside so that the creamy part separates from the watery liquid part and rises to the top. Using a dispenser tap jar works great as you can then easily remove the liquid part.
• Scoop out the coconut cream. Or, if using a dispenser tap jar, pour out the watery part and place in a smaller jar/container.
• Optional step: to make thicker cream, refrigerate overnight. It will separate further, to make even creamier cream on top. Scoop out the cream and it's ready to use.
• Pass pieces of coconut fresh through a juicer. For a pure white cream, peel off the brown skin in advance.
• The coconut cream comes out in the juice container, low-fat shredded coconut comes out in the pulp container.
• Your coconut cream is ready to use immediately or can be stored in the refrigerator in an airtight container for 3-4 days.

HOMEMADE COCONUT CREAM

Steps:

• In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
• Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
• The remaining coconut flesh may be air-dryed and/or toasted for other uses.
• Refrigerate the coconut cream and use within 5 days.