Coconut cream is a great non-dairy addition to many recipes, including soups, smoothies, whipped cream, and pasta sauces.
There are two main ways to make coconut cream; the easiest way is using canned full-fat coconut milk. You must get the full-fat coconut milk; the drinking version won’t work here. The healthier option is not difficult, plus it is raw, and you get the coconut water!
- Refrigerate one can of full-fat coconut milk for at least 24 hours.
- Carefully open the can without shaking it.
- If the cream solidified on the top, poke a small hole in the cream using a chopstick or thin knife.
- Drain out the liquid.
- Scoop out the cream.
- Use the cream as called for in your recipe!
Healthiest Way, Raw
- Buy 2+ fresh coconuts.
- Crack the top and drain the water, set the water aside.
- Scoop out the coconut flesh. You want the thicker kind of coconut meat, which can be difficult to tell from the outside of the coconut. Usually, the heavier coconuts for their size will have what you need. If the coconut meat is too thin, it will not have enough fat to solidify.
- Put the coconut meat and a minimal amount of coconut water into a high-speed blender and blend until smooth, thick, and creamy. You want it to be thick, using just enough liquid to get it going.
- Transfer to a glass container and refrigerate for at least 24 hours.
- If you used minimal water, then you shouldn’t have to drain it. If you used too much, drain out the remaining liquid.
- Scoop out the coconut cream and use it as called for in your recipe!
Give this a try, and let me know what you think in the comments below!