Homemade Coconut Cream
A homemade thick coconut cream, ready in 45 minutes, is perfect for enriching soups, smoothies, and desserts.
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Instructions
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Drain coconut water by piercing coconut eyes, then reserve the water.
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Crack open the drained coconuts.
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Pry the white coconut flesh from the shells, then peel off the brown layer.
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Cut the flesh into pieces, then blend with 3 cups of water until creamy, adding up to 1 1/2 cups more water if needed for desired consistency.
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Squeeze the mixture through a nut milk bag or cheesecloth to extract the liquid.
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Refrigerate the liquid in a narrow jar for 2-3 hours to allow the cream to separate and rise.
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Scoop out the thick coconut cream and refrigerate; reserve the remaining liquid for other uses.