How To Make Pure Coconut Cream

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides a similar sweetness with a richer flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken but may alter texture slightly.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides creaminess while being plant-based.

Crack open the coconuts to get the flesh out, ensuring there are no signs of mold and that they feel heavy with water inside.

Use a cloth for grip and a thick knife or cleaver to knock the coconut open, being careful of flying shell pieces.

Remove the hard shell from the coconut flesh using a pairing knife, going between the flesh and shell to release it.

Rinse the coconut flesh to remove any remnants of the shell.

Cut the coconut flesh into small pieces, about 1 cm, to make it easier for the blender.

Place the coconut pieces into a high-speed blender and add about 3 cups of water.

Puree the mixture until it is well broken down.

Use a cheesecloth or strainer to squeeze out the coconut milk from the puree, ensuring to get all the liquid out.

If cheesecloth is unavailable, use a clean dish towel to strain the coconut milk, squeezing well to extract as much milk as possible.

Optionally, add more water to the pulp and strain again for a second batch of coconut milk if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens