Homemade Coconut Cream
Making your own homemade coconut cream is actually easier than you'd think. Just a couple of coconuts and a few minutes in the kitchen is all you'll need to whip it up.
Use it for your desserts and sweet treats or add it to your vegan curries. Plus, you'll be left with a nice bit of coconut milk and flour as well- nothing goes waste. This recipe is one of my favorites- right next to my homemade almond milk.
Recently, I've been trying my hands on scratch-making a lot of everyday essentials. My homemade vegetable bouillon and Tikka Masala sauce have been huge hit, and I actually made a nice batch of my vegan Ranch seasoning for my vegan friends too.
This time, I ended up buying a few extra coconuts on my grocery run, and I really wanted to put them to use. And so I did!
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What's So Great About the Recipe?
This easy coconut cream is naturally sweet, light and fluffy, and can be used in so many different ways. It's naturally vegan and dairy-free, and can be added to your lattes, soups and SO much more.
I can't wait to use this as a topping for my pink Latte!
Recipe Ingredients
Fresh coconut: I used a couple of medium sized coconuts here. You'll need to crack them open and extract their flesh from the shell.
See recipe card for quantities.
How to Make Coconut Cream
Step 1: Peel the brown skin off the coconut meal and chop them roughly into large chunks.
Step 2: Blend the coconut flesh in a blender or a food processor until you get a coarse mixture.
Step 3: Use a nut milk bag or a muslin cloth to separate the solids from the creamy 'milk.'
Step 4: Refrigerate for a few hours to allow the cream to thicken and rise up. Gently remove the cream floating on the top.
💭Top Tip
Depending on the number of coconuts you're using, you may need to add up to 4 cups of water to extract most of that rich cream.
How to Store the Leftover Homemade Coconut Cream
You can store the coconut cream for up to 5 days in the refrigerator. Use an airtight container or glass jar to keep it fresh, and use a clean spoon to spoon it out whenever you're using it.
Tips & Tricks to Nail the Recipe
- Want to turn it into a nice and thick whipped coconut cream? Simply allow the strained milk to chill in the refrigerator for a few hours until you get that distinct, thick cream floating on the top. Carefully remove and transfer it to a bowl, and use a whisk to whisk it until it is nice and fluffy.
- If you're doing this, remember to keep the bowl chilled at all times to prevent the cream from splitting. You can do this by placing it over an ice bath.
- This homemade coconut cream actually has a very mild, sweet taste of coconut. If you aren't really fond of that flavor, you can add a dash of vanilla or almond extract into it before using it for your recipes- specifically desserts.
- You can also mix some whipped honey into the coconut cream and use the concoction for your iced drinks, smoothies and milkshakes.
How to Use Homemade Coconut Cream
There are a ton of ways to put your homemade coconut cream to use. Team it up with some coconut milk and a spoonful of golden milk paste and some date sugar or date syrup to create a nice cup of vegan golden milk that's just right on a cold winter night.
I personally love adding a dollop of this cream on my bowl of oatmeal or my breakfast waffles. And of course, it's always a great topping over most desserts and sweet treats.
You can also add it to a curry or a soup that needs a bit of that rich, creamy and thick texture.
Recipe FAQs
Yes, you can. It'll still taste just as delicious and creamy. The only caveat is that the coconut cream won't have that bright white color.
You can air dry or dehydrate your coconut solids in the oven and blitz them again to turn them into a nice homemade coconut flour which you can put to use in tons of recipes.
More Essential Recipes
Looking for other recipes like this? Try these:
If you tried this homemade coconut cream or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Coconut Cream
Ingredients
- 2 coconuts
Instructions
- Peel the brown skin off the coconut meal and chop them roughly into large chunks.
- Blend the coconut flesh in a blender or a food processor until you get a coarse mixture.
- Use a nut milk bag or a muslin cloth to separate the solids from the creamy 'milk.'
- Refrigerate for a few hours to allow the cream to thicken and rise up. Gently remove the cream floating on the top.
Notes
- Want to turn it into a nice and thick whipped coconut cream? Simply allow the strained milk to chill in the refrigerator for a few hours until you get that distinct, thick cream floating on the top. Carefully remove and transfer it to a bowl, and use a whisk to whisk it until it is nice and fluffy.
- If you're doing this, remember to keep the bowl chilled at all times to prevent the cream from splitting. You can do this by placing it over an ice bath.
- This homemade coconut cream actually has a very mild, sweet taste of coconut. If you aren't really fond of that flavor, you can add a dash of vanilla or almond extract into it before using it for your recipes- specifically desserts.
- You can also mix some whipped honey into the coconut cream and use the concoction for your iced drinks, smoothies and milkshakes.
