), How To Make Oat pasta (3 Ingredient Gluten-free Pasta), 40+ Healthy, Easy Christmas Recipes & Edible Gifts, Healthy Banana Oat Pancake Pizza (Banana Crepes), Butternut Squash Pizza with Pesto (Vegan Pizza Crust), Probably one of the more traditional uses is within curries. The pie is then chilled for several hours to allow the filling to set. For longer storage, squeeze out any liquid from the grated coconut and place it in a covered container in the freezer for up to 4 months. Place the grated coconut in a heavy saucepan and cover with the coconut water-cream mixture. Step 2 - Scrape off the sides of the coconut to get dry coconut. If not thick, all you have is place it in the fridge and the water and the cream (thicker version) would separate! Pass pieces of coconut fresh through a juicer. Get easy-to-follow, delicious recipes delivered right to your inbox. This first pressing produces coconut cream, which after several hours of refrigeration acquires the density of double cream. Pass pieces of the coconut flesh through your juicer (as you can see I sometimes use with the skin and sometimes without – depending on what I’m using the cream for). You can use creamed coconut to make coconut cream and coconut milk. You can keep the grated coconut to make coconut milk. Note* you can then use the coconut shell to make DIY coconut bowls. Turn the coconut upside down over a clean container to drain the water. One ingredient that can be made from coconut is coconut cream. Note* for a creamier version, that uses dairy, you could swap out the water for semi-skimmed milk instead. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! Save the water for a later use. Why? It's best to add small amounts and build up rather than to overdo it. Required fields are marked *, Hello! Beautiful website and amazing photo, love it !! I suppose the first question to answer would be, what exactly is coconut cream? Rinse the coconut meat under cool water and pat dry. If you can't find or don't want to use a fresh coconut, you can make coconut cream from canned or packaged unsweetened flaked coconut. You … How long will the frosting last in the refrigerator after I have frosted the cake? Proceed as directed. I had no trouble finding canned pineapple juice and Valencia oranges for juicing, and we brought back a bottle of Cruzan rum from the duty free store at the St. Thomas airport for the express purpose of making painkillers at … Coconut cream is available in cans in the supermarket (usually in the international foods aisle), but it is actually easy to make your own at home using freshly grated coconut. However, if you want to do this – it’s best to use the saw method and cut them open through the middle. Preheat the oven to 375 F. Place a folded towel in the bottom of a large bowl and set the coconut on top of it. Store the water, covered, in the refrigerator for up to 1 week. Step 2. The creamy coconut flavour is perfect with lychee and there is something deeply appealing about eating this icecream-The creamy coconut flavour is perfect with lychee and there is something deeply appealing about eating this icecream. Add 4 cups of water and blend again to obtain coconut milk. Place a sieve or strainer over a large bowl. Not all the coconut flesh will fit in the blender if you’re making a massive batch. What can I do to make it thicker? Scoop out the coconut cream for whipping, and you can use the coconut water in a smoothie. Privacy Policy. « Lemon & Dill Oven Baked Salmon (immune boosting). Using a dispenser tap jar works great as you can then easily remove the liquid part. Another portion of coconut meat is gathered into the sponge, and the process is repeated until all the meat has been squeezed, producing a surprising amount of coconut cream. The coconut cream comes out in the juice container, low-fat shredded coconut comes out in the pulp container. The shredded coconut coming out of the pulp dispenser (into the pulp container) is actually lower in fat too. Plus, regardless of which method you decide to use – when making this cream, you’ll get the delicious by-product of desiccated coconut that you can then dry out and use for a variety of recipes. How to Extract Coconut Milk from a Fresh Coconut, Coconut Milk and Coconut Cream in Vegan Cooking. Also, I read a recipe for making “natural” ice cream. Tip: you can also leave the skin on but it would affect the colour of the cream and it will not be pure white; but the taste won’t change. Step 1 - Cut open the coconut and pour out the water into a glass. Coconut cream basically has a higher fat content and thicker, creamier texture like heavy cream – similar to dairy milk vs cream change in texture. It can be purchased fresh, shredded in packages or cans, sweetened or unsweetened, and is used in both sweet and savory dishes. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Coconut flesh is blended at high speeds to create a creamy, buttery consistency. Her recipes range from Grandma’s favorites to the latest food trends. Lay the fresh young white coconut on its side and carefully trim the pointy tip until some brown is showing, then position it right side up. If you give this DIY a try, I’d love to know your thoughts in the comments. 1. It called for placing a CAN of coconut water in the freezer for about 1-2 hours. Pour into a … I know there can be a lot of confusion surrounding this and what supermarkets label products. Add 4 cups of water and blend again to obtain coconut milk. This is just a safety measure. If using a regular container, you can scoop out the creamier part after the separation. By the way, i love your blog, have been following you in instagram for years! I probably should have scaled down the water right? Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream into the bowl. While I’ve made coconut milk using shredded coconut and a blender (check this recipe –> https://www.alphafoodie.com/diy-homemade-coconut-milk/), I am not sure it will work with the juicer. The coconut should have cracks in several places. The cream rises to the top Skim it off and you have a thick Coconut Cream. Hi Kristin, Next, pour the coconut milk into a big jar and set aside so that the creamy part separates from the watery liquid part. I tried making this following the first method, but it’s too watery. Add ¼ cup unsalted butter and 3 ¼ cups whole milk to a large saucepan. Open with a knife. Add water to each bowl. Any advice or any comment about omega I’m this happened? Instructions Combine all the ingredients into a pot and gently heat and stir until the sugar is dissolved. It is dense, filling, and packed with protein and beneficial fats. Two simple DIYs for fresh homemade  coconut cream - a creamy, thick dairy-free, gluten-free cream alternative with tonnes of uses, the amount is up to you. Slowly bring this to a boil, stirring often. Making it homemade also tastes so much better than canned (if I do say so myself) versions from grocery stores. Scrape off the top and blend with fruits, chocolate… refreeze and viola ice cream. The traditional method for making coconut milk involves grating coconut meat, mixing it with hot water, and pressing the liquid through a cheesecloth. Carefully grate only the white part of the coconut avoiding the brown skin as it will change the colour of the cream. For example, adding some into this, One of my favourite ways to use this is to make it into coconut whipped cream. ****. Using a dispenser tap jar works great as you can then easily remove the liquid part. If there are clumps, keep whipping and scrape down the sides, and add some of the liquid you reserved in the can to help soften the mixture and create more air. This process produces a rich, fatty liquid known as coconut cream. (Or carefully scoop out the cream from the top). Place the dates, vanilla, and sunflower lecithin in the base of a high speed blender. It’s hard to give you an exact amount of cream you’ll get out of each coconut, as this really depends on the size of the fruit and amount of meat inside. The amount will depend on the consistency you want. This is optional but it makes it easier for the flesh to come out of the shells. You can do this by using a screwdriver, nail, or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies). Cream of coconut, usually sold under the brand name Coco Lopez, is a sweetened coconut product that provides the coconut flavor in pina coladas and other tropical drinks. Your coconut cream is ready to use immediately or can be stored in the refrigerator in an airtight container for 3-4 days. Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well) You're awesome for doing it! You get shredded coconut come out one shute and coconut cream from the dispenser- like magic. Hi, Oreoluwa. Select a good quality brand of coconut cream (and make sure it’s full-fat) Chill overnight in the fridge, not the freezer. Voila! Turn on the medium heat and bring to a boil, stirring occasionally. Particularly with confusion between coconut milk and coconut cream (and sometimes even cream of coconut). The expressed coconut shreds are then shaken from the sponge, leaving a tasty treat for chickens to snack on later. Then I realised just how simple the process is, kicked myself and haven’t looked back since. Thank you for your comment, Alexandre. Next, add the coconut flesh to a high-speed blender/food processor and blitz to shred it. One … Otherwise, Begin by extracting the coconut water from the coconuts. Or, if using a dispenser tap jar, pour out the watery part and place in a smaller jar/container. SK Recipe App; Shop; Blog; Sign up or Login; Course ∇ … So with the blender method for the coconut cream, when the water is separated, can we use that water Or drink it or is it not okay to do that?? Of all the coconut products that you can make from a single coconut, coconut cream is the one that I always thought would be the hardest. Place the coconut on a sheet pan and bake for 15 minutes. It will separate further, to make even creamier cream on top. How to make Coconut Cream Pie? The juicer is from omega and I have a link for the exact model in my shop page. After some time, the cream will separate and rise to the top. Coconut cream is such a  simple coconut DIY that I’ve even included two methods. Coconut cream adds a creamy element to a curry (like this, The same can be said for soups. Hi Fateema, If using coconut powder, use a stick blender to blend the mixture smooth. The ideal can of coconut cream will be around 80%- 90% cream and 10%-20% liquid. 2. Using a dull-bladed knife like a putty knife or oyster knife, separate the hard shell from the brown husk. You just dissolve the creamed coconut in the right amount of hot water. Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. Turn the coconut upside down over a clean container to drain the water. Plus, coconut milk is usually made using less coconut, combined with water. This is so great, thank you! This isn’t something I’ve tried yet – but coconut cream would be an amazing part of a dairy-free ice-cream recipe. Can I use that instead of the coconut flakes to make the coconut milk? Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 … Cook a creamy coconut pudding on the stove and stir in flaked coconut. Blend the mixture on high for 5 minutes, then let sit for 10 minutes. Preheat the oven to 425°F. Then spread the pudding into a prepared pie shell and chill it. Step 1. As its name applies, coconut cream is a thick and creamy substance. So for coconut cream add: 1 part creamed coconut with 2½ parts water (100 g / 3½ oz creamed coconut + 250 ml of hot water); and for coconut milk add: 1 part creamed coconut with 4 – 5 parts water (100 g / 3½ oz creamed coconut + 400 ml of hot water). Preheat the oven to 375 F. Place a folded towel in the bottom of a large bowl and set the coconut on top of it. I hope this helps. Method. Thanks! ** / ***, Pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. The water is totally safe to use. Hi! I tried doing it in a juicer ( kuvings) and I didn’t get coconut cream but coconut milk This will allow the coconut flesh to come out very easily. It will be much thicker than coconut milk. I’m Samira, I make DIYs and I cook rainbow recipes. Hi Stuti, thank you so much and I am so sorry for the late reply. Also, it will be harder for the machine to blend very big amounts at once. There will be a thick layer of coconut cream solidified on top of the clear liquid below that … Use a screwdriver and meat mallet and hammer holes into 2 of the eyes. Also, feel free to tag me in your recreations and how you use your homemade coconut cream @AlphaFoodie. Instructions Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Turn off the heat, cover the saucepan, and remove from the burner. This includes Homemade Dairy-free Coconut Yogurt, How to make Coconut Butter, and even coconut sweetened condensed milk ( yes you read that right!). So once you have your fresh coconut cream, it’s time to use it – of course. Substitute 12 ounces of flaked coconut for the fresh coconut and use 1 quart of cream or milk. Coconut cream is made from squeezing coconut flesh in hot water, leaving it to cool, then straining it, a process that yields both coconut milk and coconut cream. Remove the coconut flesh from the shells and peel the brown skin off. Remove the watery liquid through the tap. Coconut cream concentrate (also sometimes called coconut butter) is an incredibly tasty and filling way to get in your healthy fats from coconut! This is an optional step. Coconut custard pie is cooked in the oven. Help spread the word. About 30 minutes before making, place your bowl and mixers in the fridge to … Although they can be used together in some recipes, there is a difference between coconut milk, coconut water, and coconut cream. During this time the water will separate from the cream. Using a hand mixer, beat your coconut cream on medium-high speed until light and fluffy and peaks begin to form. I used 9 to make a large jar of coconut cream. If you use it to frost a cake, it would be best to consume the cake within 2 days. Turn the coconut so the end with the three "eyes" is facing up. Using a fine mesh strainer or cheesecloth, strain the coconut mixture into a container. Made by steeping shredded coconut in hot coconut water that is combined with cream or milk, it's used as a thickening agent for soups, curries, smoothies, or desserts. Nut milk bag (if using the blender method), You can peel the brown skin off the coconut flesh to get a pure white coconut cream when using a juicer (not required for the blender at all). Place the coconut milk in the fridge for at least 24 hours to fully chill. Note* this brown part can be eaten as a snack, added to smoothies etc. So if the recipe calls for milk, you know you can substitute coconut milk, but not cream or water. Hi Andrea, thank you so much, very kind of you . Your email address will not be published. To make it even thicker, you can refrigerate and chill overnight. You can do this by using a screwdriver, nail or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies). Cover with the lid and let sit for 20 minutes. You can then use this as a dairy-free ‘frosting’/cream for cakes – like this, Likewise, it’s great to serve in place of dairy cream when served alongside pie or tart (like this, Coconut cream is delicious when added to a variety of drinks – smoothies, milkshakes and even your favourite cocktail (piña colada anyone?). Open can of coconut milk, taking care not to shake it. Pour the coconut milk into a big jar and set aside so that the creamy part separates from the watery … I hope this helps! Hope this helps! Begin by extracting the coconut water from the coconuts. This post may contain affiliate links. Because of this, I put it off and put it off. then all you have to do is scoop the cream out. Cover and refrigerate the coconut cream and use within 5 days. Use a spoon to scoop the hardened/thickened coconut cream out of the can. I used 9 coconuts to make a big jar of coconut cream which I quickly used to make whipped cream and decorate a cake. https://www.alphafoodie.com/diy-homemade-coconut-milk/, Simple Vegetable Lo Mein (Chili Garlic Noodles), Easy Creamy Mushroom Toast (Vegan Optional), Homemade Garlic Naan Bread (Indian Flatbread), Viral Tortilla Hack (12+ Filling Ideas and Low-carb Options! Once again, begin by draining your coconut water. How to Open a Fresh Coconut. In essence, coconut cream concentrate or coconut butter is like a coconut version of peanut butter. To make coconut cream, use 6 cups of coconut chips/flakes (the wide stuff, not the shredded or desiccated coconut) and 4 cups of hot water. Scoop coconut cream solids into cold mixing … Homemade coconut cream is made in a similar fashion to coconut milk: Take 4 parts shredded of coconut meat and boil it with 1 part water. Blast blend for 30 seconds. I found the dispenser jar online. difference between coconut milk, coconut water, and coconut cream. Coconut cream can be further processed into coconut oil or pressed again to make coconut milk. Coconut Cream Pie {with Toasted Coconut} | Favorite Family … Alternatively use a knife, spoon, or coconut tool. Blend well and add more as needed to ensure very smooth, flowy blending. Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Coconut Cream Pie. You can keep the remaining shredded coconut and dry it either in low temperature in the oven or out in sunny well-aired corner/window sill. The easiest way to distinguish each is to simply focus on the word after "coconut," and keep in mind how we use cream, milk, and water in general. If You Want a Thick Coconut Cream Mix the coconut milk from the three extractions together and put it in the fridge overnight. Hope you’re having a wonderful week :). To be honest, I will never buy cream of coconut again, this homemade version is so much tastier! The first is more of a traditional method and is already super simple. I hope this helps. Sift the mixture through a cheesecloth and press it to remove any excess liquid. If you’re not familiar with my coconut DIY obsession then you may not have seen that I’ve been working my way through pretty much everything you could possibly make with coconut. about me | contact | subscribe, COPYRIGHT © 2020 ALPHAFOODIE Then strain this through cheesecloth or a nutmilk bag and place in the fridge for 48 hours. Filed Under: DIYs, Gluten Free, Recipes, Sides, Vegan Tagged With: coconut, coconut cream, dairy-free, diy, juicer, juicer recipe, lactose free, two ingredients, hi love the blog was wondering can i make coconut milk from the shredded coconut from the juicer method. For a pure white cream, peel off the brown skin in advance. I purchased coconut flour about a month ago. Coconut is an extremely versatile food. Refrigerate any unused grated fresh coconut in a covered container for 2 days. This recipe is gluten-free and great for those who are lactose intolerant or dairy-free as it can be used as a dairy replacement in so many recipes. Break open the coconuts with a hammer or a hacksaw if you want to keep the shells. Coconut milk and coconut cream are of course both made using the same ingredients (coconut meat and water) – but with slightly different processes. realeverything.com/make-your-own-coconut-cream-concentrate-recipe When beginning to make coconut cream, start by experimenting with a couple of similar sized coconuts and you’ll quickly start to realise how many you need to make your perfect portion. Make sure the solids have separated from the coconut water in … When using the blender method, you add water to the shredded coconut. Random question: where did you find your dispenser jar? A whole variety of desserts could benefit from this dairy-free cream from mousses to pies, to tarts – like this. Pour the soaked coconut with its liquid into the lined strainer. hope this helps. https://ketodietapp.com/Blog/lchf/how-to-cream-coconut-milk Hi Adriana, Sorry to hear about that, it depends on how hydrated are the coconuts you are using. Pour the reserved coconut water into a measuring cup, and then add enough cream or milk to make 1 quart of liquid. Your email address will not be published. Peel the brown husk from the coconut meat with a serrated vegetable peeler. Tips. Pour the coconut milk into a big jar and set aside so that the creamy part separates from the watery liquid part and rises to the top. Grate the coconut pieces in a food processor or by hand. Put your left hand behind your back (or your right hand if you’re left-handed). The “cream” is not thick at all. I normally add it to smoothies :). But all you have to do is let this rich milk to sit in the fridge for couple of hours and then the cream will float! that is grate thanks!! It can be turned into flour, milk, oil, butter, or cream, and you can drink the water or simply eat the coconut as is. Cream of coconut can be used in drinks like Pina Coladas and Painkillers, dessert recipes like Coconut Cream Pie or Coconut Poke Cake, and of course – Coconut Lime Margaritas! Place coconut and water into a blender and let sit for 5 minutes. Scoop out the coconut cream. The cream, however, uses more coconut and requires the mix to separate (as you’ll see in the DIY below). Note: depending on how many coconuts you are blending, you might have to do this multiple times. After squeezing out the liquid, the remaining coconut flesh can be air-dried and/or toasted for other uses. To keep the coconut shells 100% intact (to make coconut bowls), use a small handheld saw and cut them open through the middle. The coconut cream would last about 3-4 days in an airtight container in the fridge. Let cool to room temperature. Another product that can add to the confusion is cream of coconut; this is a sweetened version of coconut cream and is used in desserts and cocktails. Add coconut cream to a mixing bowl. Yes, it would have been better to use less water. Place 2 cans of unopened coconut milk in the refrigerator for 8 hours or preferably overnight. Note* Unless you’re using a juicer, as you’ll see in my second method! Pour hot water into the blender until it just covers the coconut. However, the second method is even simpler – so simple in fact I’d call it a coconut cream ‘cheat’ (and all you need is a juicer). There will be even more water that separates in the jar. For a faster coconut cream pie, use a no-bake crust and … If you liked this post, you might also enjoy Koloa Rum Mai Tai or Next, pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. What tape an model of juicer do you have ? Next, break the coconut shells and extract the coconut flesh. Two simple DIY’s for fresh homemade  coconut cream – a creamy, thick, dairy-free, gluten-free cream alternative with tonnes of uses. Pro tip: If you want to keep the coconut shells completely intact, after sawing them in half, put the coconut halves in the oven for 20 minutes at 170ºC. Optional step: to make thicker cream, refrigerate overnight. You might also want to skip the step of making the holes, but in this case, you might lose the coconut water unless you open it over a bowl and then strain the liquid. I only used one coconut. You can do this with a hammer, by banging it against a sharp/hard edge, with a small hand saw or any other favourite method of yours. Hey Samira! Scoop out the cream and it's ready to use. Make sure to leave a little headspace in the container to allow for expansion of the coconut. *, Add the coconut flesh to a high speed blender/food processor and blitz to shred it. So, here are a few options for you: The two methods to make coconut cream using matured coconut: When making coconut cream, it’s worth noting that it has a short shelf life (just a few days) so is worth making in smaller batches. Probably a dumb question. The difference between coconut cream pie and coconut custard pie comes down to how the filling is prepared. Line it with a double layer of damp cheesecloth. hi Andrea, thank you :). Do this over a bowl, to collect the coconut water. I hope this helps. The creamy coconut flavour is perfect with lychee and there is something deeply appealing about eating this icecream. You can still obtain coconut cream – maybe it would be better to go through the separation process two times so it comes out really creamy. You can then put the coconut shells with the flesh in the oven for 20 minutes at 170ºC/325ºF. Add the coconut to the blender, patting down slightly to level.