Coconut cream is a thick, creamy product derived from the flesh of coconuts. It has a higher fat content than coconut milk, making it an excellent substitute for dairy cream in various recipes. When you buy coconut products, you'll typically find three options: light coconut milk, full-fat coconut milk, and coconut cream. The latter has the highest concentration of coconut, resulting in a rich texture and flavor.

To make coconut cream from coconut milk, you'll need:

2 (13.5-ounce) cans of full-fat coconut milk (refrigerated overnight)
Sweetener (such as maple syrup or powdered sugar)
Flavorings (like vanilla extract, lemon zest, or spices)
A pinch of sea salt

Before you start, it’s crucial to chill your cans of full-fat coconut milk in the refrigerator overnight. This allows the coconut solids to separate from the coconut water, which is essential for achieving the right texture.

After chilling, open the cans and scoop out the thick coconut solids that have risen to the top. Be careful not to mix in the coconut water, as this will prevent your cream from whipping properly. You can save the coconut water for smoothies or other recipes.

Place the coconut solids into a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture begins to thicken and soft peaks form. Be cautious not to overmix, as this can cause the cream to soften too much.

Once the coconut cream has thickened, gently mix in your chosen sweetener and flavorings. Common options include:

Maple syrup for a natural sweetness
Vanilla extract for a classic flavor
Lemon zest or juice for a refreshing twist

If the cream is too thick, you can add a little lemon juice to adjust the consistency.

After mixing, chill the coconut cream in the refrigerator until you’re ready to use it. This will help it firm up even more, making it perfect for dolloping on desserts.

Coconut cream is incredibly versatile. Here are some delicious ways to use it:

Topping for desserts: Use it as a dairy-free alternative to whipped cream on cakes, pies, or crumbles.
In smoothies: Blend it into your smoothies for added creaminess.
In baking: Incorporate it into recipes for cakes or muffins for a rich flavor.
Savory dishes: Use it in curries or soups for a creamy texture.

While you can use light coconut milk, it will not yield the same thickness or richness as full-fat coconut milk. For the best results, stick with full-fat coconut milk.

Homemade coconut cream can be stored in an airtight container in the refrigerator for about 3-5 days. If it separates, simply re-whip it before using.

Yes, you can freeze coconut cream! Just make sure to store it in an airtight container. When you're ready to use it, thaw it in the refrigerator and re-whip as needed.

Making coconut cream from coconut milk is a simple and rewarding process that allows you to enjoy a rich, dairy-free alternative in your cooking and baking. With just a few ingredients and steps, you can create a delicious topping or ingredient that enhances your favorite dishes. Whether you’re using it in desserts or savory meals, coconut cream is sure to impress. So grab your cans of full-fat coconut milk and get started on this delightful kitchen project!