CREAM OF COCONUT HOW TO

An immersion blender works, too Optional step: If youre using the coconut milk for baking. It's packaged in bottles for drinking and is a great source of potassium. Pour coconut cream and water into a blender and mix until smooth. Coconut Cream vs Coconut Water Ashton CaudleĬoconut water differs from both coconut milk and cream in that it comes from the inner liquid of unripe coconuts. Cream of coconut is coconut cream that has sugar added to it, which makes it ideal for baking. #SpoonTip: Coconut cream is different than cream of coconut. With only two ingredients (and sometimes guar gum for stabilization), coconut cream is simple to make. The thick layer is packaged as coconut cream, and the thinner liquid is labeled as coconut milk. The water then separates into a creamy, thick layer and a thin, more watery layer. First, coconut meat is shredded, then it's simmered in water to extract all the coconut goodness. Coco Lopez Cream of Coconut and Real Gourmet are brands that make cream of coconut, this recipe works as an alternative. It’s a key ingredient in Pina Coladas and many tropical cocktails. It has only two ingredients: coconuts and water. Cream of coconut is a sweet coconut syrup made with sugar and coconut milk. Drain the mixture through a fine sieve collecting the milk and discarding the solids (or saving for another use!) More Ingredient SubstitutesĪlso see see the Simple Ingredients Substitutes Index.Coconut cream is made in the exact same way as coconut milk.

Puree the mixture in a high powered blender (or food processor) for about 10 minutes.ģ. Place coconut and boiling water in a glass jug or bowl.

CREAM OF COCONUT HOW TO

There are some excellent ideas on how to use it on The Healthy Chef over here.ġ. While I have made my own coconut milk (recipe below), the results weren’t as creamy as I’d like which I put down to using a food processor and not having a high powered blender.Īnd you end up with a heap of pulp which seems wasteful (although my chooks loved it!). It won’t be anywhere near as creamy but can be a fun project. If you can find desiccated coconut, you can make your own coconut milk. If you still want some creaminess, a mixture of cream and tomato can be delicious.įor example I’d use 1 cup passata and 2/3 cup cream to make up a can of coconut milk. When coconut cream is providing liquid like a curry or soup, you can take the flavours in a different direction by using a tomato based ingredient. But I prefer to wait until the end of the cooking to add the yoghurt then just warm it to a gentle simmer so you don’t get curdling.Įven though yoghurt is lower in fat, I’d just use a 1:1 substitution. You can stabilise the yoghurt by stiring cold yoghurt with corn flour or starch. Greek yoghurt is an excellent coconut cream substitute UNLESS you need to boil the mixture.īoiling will cause the yoghurt to split into a curdled mess. Stir with a whisk, stick blender or food processor. Add just a little water to loosen the mixture first. To make 1 can (400g /14oz) coconut cream substitute measure out 150g (5oz) nut butter and 250g (1 US cup) water. Coconut cream, which may be called creamed coconut or cream of coconut, tends to be void of added sugarbut to be safe, look for the term unsweetened on the product’s label. If you have almond butter or tahini you can dilute it to make a creamy alternative to coconut cream. You won’t get the extra coconutty flavours but in most dishes you won’t notice. Cream will be slightly higher fat so you may like to dilute the cream with water. If you’re OK with dairy, regular whipping cream is an easy coconut cream substitute.

The only time I wouldn’t use coconut milk is for dessert recipes calling for whipped coconut cream. If I come across a recipe calling for coconut cream I just substitute coconut milk 1:1 knowing the results will be lighter. I rarely buy coconut cream these days because I prefer to just keep one type of coconut product in my pantry and coconut milk is more versatile. It’s about 24% fat.Ĭoconut milk is essentially the same as coconut cream, it’s just had less water added so the fat content is higher around 17%. It’s a creamy white liquid made from pureeing fresh coconut flesh with water. Here are my favourite simple coconut cream substitutes for when I run out.