Coconut cream is a key ingredient in many curries, dairy-free dishes and vegan desserts. While many of us have a can of coconut milk at the back of the pantry cupboard when the recipe calls for it, we don’t always have coconut cream to hand. If this is you, don’t worry: it’s easy to make coconut cream at home using coconut milk.
Coconut cream recipe
- Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.
- Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).
- Whisk in a circular motion until it develops a cream-like consistency.
How to use up leftover coconut water
- Pour the leftover coconut water in the can evenly into an ice tray and freeze for up to three months.
- Add coconut ice cubes to smoothies or even soups for a hint of sweetness.
- Use leftover coconut water on granola or to make coconut chia pudding.
How long will coconut cream last in the fridge?
Coconut cream has a relatively short shelf-life. For best results, transfer to an airtight container, refrigerate and use within five days, or freeze for up to two months.
Coconut milk vs coconut cream: what’s the difference?
Coconut milk and cream are made by pressing grated coconut flesh until it forms a paste. Coconut cream is more concentrated than coconut milk, and usually has a fat content of around 24 per cent (compared to 17 per cent for the milk, although this varies by brand). Use coconut cream in Asian curries, soups and marinades, or in place of coconut milk any time you want a richer flavour and thicker consistency. Coconut cream is also a great alternative to thickened cream in vegan dessert recipes.
How to whip coconut cream to use in desserts
For vegan-friendly and raw dessert recipes, you can simply sweeten coconut cream without sugar by using a little maple syrup and vanilla extract to taste. Blend with an electric mixer until it reaches the desired consistency or until soft peaks form. Make whipped coconut cream without a mixer or stick blender using a balloon whisk. Ensure the cream is cold before you begin, whip until thick and refrigerate immediately afterwards until needed.
You can also make whipped coconut cream to use in coconut cream desserts like this key lime pieby adding approximately two tablespoons icing sugar and ½ cup thickened cream. Use an electric mixer to beat until soft peaks form.
Best recipes using coconut cream
- Banana pancakes with coconut cream
- Passionfruit and coconut cream cupcakes
- Spiced carrot soup with coconut cream
- Raspberry & lime granita with coconut cream
- Coconut cream tartlets with glazed strawberries
- Steamed rice puddings with coconut cream
- Salmon & coconut cream noodle soup
- Vegan chocolate cake with coconut cream frosting
- Thai chicken coconut soup
- Dairy-free coconut ice cream
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