My First Attempt At Homemade Haitian 🇭🇹 Kremas From Scratch With Real Coconuts!

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream offers a dairy-free option with similar richness.

white rum

🥗Healthier: coconut water

💰Cheaper: non-alcoholic rum alternative

Coconut water maintains tropical flavor without alcohol.

Introduce the video and the dish being made, Haitian Kremas.

Gather ingredients: coconuts, white rum, granulated sugar, condensed milk, cinnamon, nutmeg, vanilla extract, almond essence, lime juice, and evaporated milk.

Get help from husband to break open coconuts and remove the coconut meat.

Scrape off any brown parts from the coconut meat to maintain color.

Cut the coconut meat into small pieces for easier blending.

Blend the coconut meat with milk (not water) to create coconut cream.

Strain the blended mixture to extract the coconut milk, initially using a spoon, then switching to hands for better extraction.

Add the coconut pulp back into the blender with a couple of cups of white rum to extract more milk from the pulp.

Add granulated sugar to the coconut cream and stir in one direction until dissolved.

Add condensed milk to the mixture.

Add cinnamon and nutmeg to the mixture.

Add vanilla extract and almond essence.

Add lime juice carefully to help thicken the mixture.

Attempt to strain the mixture to remove residue from cinnamon and nutmeg, first using a strainer, then a cheesecloth, both of which fail.

Decide to add evaporated milk to adjust thickness as recommended by mom.

Taste test the Kremas and describe the flavors and consistency.

Discuss the importance of chilling the drink and serving it over ice.

Mention the need to let the Kremas sit for 8 to 10 days before serving and check consistency after 7 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens