Homemade Coconut Cream Recipes

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT ICE CREAM

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

COCONUT CREAM

Steps:

• Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
• Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
• Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
• Chill the cream in the fridge until you're ready to serve.

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.

COCONUT CREAM

Steps:

• Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
• Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
• Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
• Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.