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–+ servings

Homemade Coconut Cream

Enozia
Light, fluffy and super versatile, this homemade coconut cream is delightfully easy to make, and perfect to use for all your recipes!
5 from 2 votes
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Prep Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 10 minutes
Course Condiment
Cuisine American
Servings 4 servings
Calories 80 kcal

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.

Nutrition

Calories: 80kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 5mgPotassium: 80mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
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