Homemade Coconut Cream

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READY IN: 35mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    coconut, shell removed and flesh grated, coconut water reserved
  • reserved coconut water, PLUS enough cream to measure 1 quart
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DIRECTIONS

  • 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.
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