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How to Make Coconut Cream from Shredded Coconut

How to Make Coconut Cream from Shredded Coconut

Coconut is one of the most versatile, healthy, and delicious foods that can be consumed in multiple ways. Butter, oil, milk, flour, and also cream can be made from coconuts and you can also eat them and drink the water they offer. One of my favorite ways to eat coconut is by making coconut cream. Keep reading to learn how to make coconut cream from shredded coconut.

You can buy coconuts in multiple forms such as unsweetened, sweetened, canned, fresh, and shredded in packages and they can be used in both savory and sweet dishes. Coconut cream as mentioned is a great ingredient that you can make from shredded and also other forms of coconuts.

Usually, coconut cream is used for desserts, smoothies, curries, and soups as a thickening agent. You can buy it from pretty much any grocery store but it’s also possible to make it at your home.

That’s where this guide comes into place that discusses the easiest way to make coconut cream from shredded coconut. We’ll also discuss some other methods to make coconut cream in the latter part of this post. So, let’s get started.

What is Coconut Cream?

Coconut cream is the fatty, rich, and thick cream that you usually see at the top of a coconut can after chilling it. It’s the ingredient that’s used as a base for paleo and vegan whipped cream. The process of making coconut cream is similar to that of coconut milk. The only difference is that coconut milk contains a higher amount of water and the cream has a higher fat content.

Why Should You Make Your Own Coconut Cream?

You must be wondering if coconut cream is available in grocery stores, then why you should make it yourself. The following reasons should be more than enough to convince you in this regard.

  • Homemade coconut cream tastes good, costs little, and is very easy to make.
  • Coconut cream that you buy from stores is mostly packaged in plastic-lined wasteful cans which are almost impossible to recycle.
  • Many store-bought coconut cream types come with packaging that isn’t BPA-free.
  • Making coconut cream at home reduces your carbon footprint.
  • You only need to use two ingredients to make coconut cream at home and you’ll know that it doesn’t contain any other ingredient like preservatives that you don’t want to consume.

Tools That You Need to Make Coconut Cream at Home

You won’t need to gather too many tools. In fact, you’ll only need to use the following tools that you’d already have sitting in your kitchen.

A High-Quality Blender

No kitchen is complete without a blender and it’s almost impossible that you wouldn’t have one already. We recommend you use a high-speed blender to achieve the best possible results. It’ll also allow you to complete the process in the shortest possible time.

Nut Milk Bags

It’s a type of mesh bag that’s commonly used to make non-dairy milk at home. They allow you to squeeze the excess amount of liquid from different ingredients such as cauliflower and zucchini. You can also use silky nylon cloth if you don’t have access to nut milk bags.

Ingredients You’ll Need

Coconut halves on a wooden table.

As mentioned, you’ll only need two ingredients to make coconut cream.

  • Shredded dried coconut: 4 cups
  • Water: 4 cups

Optional Ingredients

You can also use the following ingredients to add more flavor to your coconut cream but they’re not essential.

  • Stevia
  • Vanilla extract or vanilla powder
  • Sea salt

There are many other optional ingredients that you can use for flavorings such as cocoa powder and spices and it only depends upon your preferences.

What About Coconut Milk?

Jars of homemade coconut oil.

You can also use the same ingredients with different quantities of water to make coconut milk with different consistencies. You can also use the very same method to make coconut milk that we’ll discuss to make coconut cream.

Thick Coconut Milk

  • Shredded dried coconut: 3 cups
  • Water: 4 cups

Regular Coconut Milk

  • Shredded dried coconut: 2 cups
  • Water: 4 cups

Light Coconut Milk

  • Shredded dried coconut: 1 cup
  • Water: 4 cups

1. Using Shredded Coconut to Make Coconut Cream

Follow these steps to make coconut cream with shredded coconut.

Blending Process

The preparation process starts with the blending process:

  1. Place water and the shredded coconut in your high-speed blender.
  2. Choose the low speed on the blender and start it and gradually work up to high speed.
  3. You’ll need to make sure that nuts have been properly pulverized and it’ll take about 1.5 to 2 minutes with a high-powered blender. Otherwise, you’ll need to continue the blending process for about 5 minutes.

Note: Don’t add the vanilla flavor at this stage if you’re planning to use it.

Milk Straining Process

Blending the ingredients will provide you with coconut milk that you’ll need to strain by using the nut milk bags. If you want to achieve easier straining and faster cleaning and drying, then consider turning the nut milk bag inside out.

  1. Place the bag in the center of a pitcher or bowl and pour the milk through it. If you don’t have a nut milk bag then you can use silky nylon cloth for this purpose. But don’t forget to wash it properly before using it.
  2. You’ll need to firmly hold the nut milk bag by one hand and use the other one to pour the liquid.
  3. Once you have emptied the blender, you’ll need to lift the bag and you’ll see the milk flowing through the mesh.
  4. Squeeze the nut milk bag as much as possible to extract the liquid.

Note: Reserve the pulp that you have in your nut milk bag instead of dumping it because it can be used in many recipes such as raw bread, cakes, crackers, cookies, crusts, and smoothies.

Separating the Coconut Cream

  1. Pour the coconut milk into a refrigerator-friendly container and cover it up.
  2. Place the container in your refrigerator and let it sit there for 2 to 3 days.
  3. The coconut milk cream will rise to the top during that time and you’ll have coconut milk at the bottom of the container.
  4. You’ll only need to scoop off the cream and place it into another container.

Note: Keep in mind the amount of coconut cream that you’ll get from this process will depend upon the amount of water. The more water you use, the less coconut cream you’ll have.

Flavoring

  1. While you can add the amount and flavor of your choice, we recommend you not to add more than 1 teaspoon of flavor if you’re using the same amount of ingredients that we’ve mentioned.
  2. If you want to keep your coconut cream and milk sugar-free then consider using stevia.
  3. All the caramel lovers can add Medjool dates but for this flavor, you’ll need to use the nut milk bag again to get rid of the small solid pieces.
  4. You can also add pumpkin spice, cardamom, cloves, and cinnamon to liven things up a little.
  5. Vanilla makes for a perfect extract to use as flavoring.

Storing the Coconut Cream

  1. Store the coconut cream as well as milk in airtight containers. Don’t forget to label the containers with the content type and date.
  2. The coconut cream and milk can last for up to 5 to 7 days if you store them in your fridge.
  3. If you store coconut cream and milk in your freezer, they’ll last for up to 2 to 3 months.

2. Using Mature Brown Coconut to Make Coconut Cream

Here’s what you need to follow to make coconut cream using mature brown coconut.

Ingredients You’ll Need

  • 1 mature brown coconut (including water)
  • 1 cup of freshwater

Note: You can also increase the amount of water if you only want to make coconut milk with different consistencies.

Instructions to Follow

  1. Every coconut comes with 3 eyes and you’ll need to poke a hole into two of them by using a sharp knife or screwdriver. The second hole will ensure airflow.
  2. Pour the coconut water into a glass and set it aside.
  3. Use a towel to wrap the coconut and hit it a few times with a hammer to crack it open.
  4. Now use the knife to separate the shell from the coconut meat.
  5. Once you have collected all the coconut meat, wash it up to remove the brown fiber and dirt.
  6. Pour 1 cup of water into a stainless-steel jug along with coconut water and its meat.
  7. Use the blender to blend the mixture for 1 minute in nut mode.
  8. Switch the mode to “soup” and blend again for 1 minute.
  9. Use the nut milk bag and squeeze out the liquid into another container.
  10. Place the milk into your refrigerator for 2 to 3 days
  11. Just like the previous method, the coconut cream will rise to the top, and you
  12. Scoop the rich coconut cream with a little brownish color out and store it in a sealed container.

3. Using Young Drinking Coconut to Make Coconut Cream

You can also make coconut cream by using young drinking coconuts if you don’t have access to shredded coconut.

Ingredients You’ll Need

Instructions to Follow

  1. Opening a young drinking coconut is a lot easier than opening a mature one. You also won’t need to use any special equipment or tools for this process. All you need is a knife with serration to remove the fiber and cut the coconut shell.
  2. You’ll need to pour the coconut water into a glass and then scoop out the coconut flesh with a spoon.
  3. Wash the flesh properly and place it along with coconut and freshwater into the stainless blender jug.
  4. Choose the smoothie setting and blend the ingredients for about 30 to 45 seconds.
  5. Check the consistency of the mixture and if it’s too thick then you might need to add some more water and blend the mixture again for the same amount of time.
  6. Then you’ll need to use the same nut milk bag method to squeeze out the liquid and place it in your refrigerator for 2 to 3 days to have thick, fresh coconut cream.

Note: The coconut cream that you’ll make using young drinking coconuts will have the strongest and sweetest flavor.

4. Using Frozen Coconut Chunk

If you want to make coconut cream with a milder flavor, then using frozen coconut chunks will suit you the best. You can find this ingredient from pretty much any supermarket in the freezer section.

Ingredients You’ll Need

  • Frozen coconut chunks: 300 grams
  • 1 cup of boiling water

Instructions to Follow

  1. Add boiling water and the frozen coconut chunks to your blender jug (preferably stainless-steel).
  2. Select the “soup” settings and blend the ingredients for 2 minutes.
  3. Use the nut milk bag to squeeze out the coconut milk in a container.
  4. Place it in your refrigerator for 2 to 3 days.
  5. Scoop out the coconut cream and store it using the methods that we have discussed above.

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