Coconut cream is a thick, rich substance derived from the flesh of mature coconuts. It has a higher fat content compared to coconut milk, making it a creamy and decadent option. While both coconut cream and coconut milk are made from blending coconut flesh with water, coconut cream contains a higher ratio of coconut to water, resulting in its luxurious texture. It is often confused with coconut milk and cream of coconut, but understanding these differences can help you choose the right product for your recipes.

Making coconut cream at home is a rewarding experience that allows you to control the ingredients and avoid preservatives found in many canned versions. Additionally, homemade coconut cream has a fresher taste and can be tailored to your preferences. Plus, the process is simpler than you might think!

There are two primary methods to make coconut cream: using a blender or a juicer. Below, we’ll outline both methods for you to choose from.

Ingredients and Tools Needed:

2 mature brown coconuts
4 cups of water
High-speed blender
Nut milk bag or fine mesh strainer
Bowl or jar for storage

Steps:

Extract Coconut Water: Begin by draining the coconut water. Use a screwdriver or a sharp tool to create holes in the coconut eyes, allowing the water to flow out into a bowl.

Crack Open the Coconuts: Use a hammer or a heavy knife to crack the coconuts open. You can strike around the middle or “equator” to split them in half.

Remove the Flesh: Carefully extract the white coconut flesh from the shells using a butter knife or a spoon. If the flesh is stubborn, you can bake the coconut halves in the oven at 170ºC (340ºF) for about 20 minutes to loosen it.

Blend the Coconut: Place the coconut flesh in a blender and add 4 cups of water. Blend until the mixture is smooth and creamy.

Strain the Mixture: Pour the blended mixture through a nut milk bag or fine mesh strainer into a bowl. Squeeze out as much liquid as possible. The liquid you collect is coconut milk, while the remaining pulp can be saved for other uses.

Separate the Cream: Allow the coconut milk to sit for a few hours to let the cream rise to the top. You can then scoop out the thick cream for use.

Store: Transfer the coconut cream to an airtight container and refrigerate. It will keep for about 3-4 days.

Ingredients and Tools Needed:

2 mature brown coconuts
Juicer
Bowl for collecting coconut cream

Steps:

Drain Coconut Water: As in the first method, drain the coconut water by creating holes in the eyes of the coconut.

Open the Coconuts: Crack the coconuts open and remove the flesh as described above.

Juice the Coconut: Cut the coconut flesh into smaller pieces and feed them into the juicer. The juicer will separate the coconut cream from the pulp automatically.

Collect the Cream: The coconut cream will flow out of the juicer, ready to be used. The leftover pulp can be dried or used in other recipes.

Store: Place the coconut cream in an airtight container and refrigerate for up to 3-4 days.

Coconut cream can be used in a variety of ways:

Whipped Cream: Chill the cream and whip it to use as a topping for desserts like cakes, pies, and pancakes.
Cooking: Incorporate it into soups, curries, and sauces for a rich flavor.
Baking: Use it in vegan baking recipes as a substitute for dairy cream.

Making coconut cream at home is a straightforward process that rewards you with a delicious, creamy product perfect for a variety of culinary applications. Whether you choose to blend or juice, you'll enjoy the freshness and flavor that homemade coconut cream brings to your dishes. So why not give it a try? Your taste buds will thank you!