Recipe: How to Make Coconut Cream and Substitutes (with video)

Hi Nancy,

Coconut cream is sold in cans like coconut milk is (it isn't the same as cream of coconut sold in cans which is sweetened). If you can't find it in your local grocery, certain ethnic food stores (Chinese, Thai, Indian, Caribbean) should carry it. If you purchase coconut milk that doesn't have a thickening agent added to prevent separation, you'll find the coconut cream at the top when you open an unshaken can. Substitutes for coconut cream are an equal amount of light cream or evaporated milk (you can add a small amount of coconut extract for flavor, if desired).

You can make coconut cream by shredding fresh coconut (or using packaged unsweetened shredded coconut) and bringing it to a boil it in a combination of the coconut 'juice' drained from the coconut and water or milk (4 parts coconut to 1 part water and/or milk). Over medium heat, bring to a boil and simmer just until bubbly, watch closely. Remove from heat and cool.

Strain the mixture through a cheesecloth-lined strainer and when done, wrap the remaining coconut in the cheesecloth and squeeze out the remaining liquid. (You can spread the coconut on a baking sheet and let dry or toast in the oven and if you still like the taste/texture, use it in other recipes.)

Refrigerate the strained coconut liquid for 24 hours or until the 'coconut cream' forms a thick layer on the top (do not shake or stir during this time). Remove the coconut cream layer to use in recipes. You can use the remaining 'coconut milk' for cooking or baking.

Here is a video showing how to make coconut cream with a blender using a young or Thai coconut:



I hope that's a help,

Betsy