Coconut milk and coconut cream is delicious when fresh! If you can buy mature coconuts, I highly recommend making your own coconut milk and coconut cream over buying it in a can or powdered. In today’s video I show just how easy it is to make it from scratch, all you need is a mature coconut, some plain water, a grater, and a strainer. Easy!!!
In the photo above I’ve included a traditional Indonesian grater (the wooden block on the left), you can definitely use a regular metal grater to grate the coconut, but if you ever come across a tool like this either while travelling or at a local asian market, do pick one up because it makes grating foods like coconut even easier.
(as you’ll see in the instructions and video below, coconut cream is made by letting coconut milk sit at room temperature and over time it separates and the coconut cream rises to the top!)
Fresh Coconut Milk (makes 2.5 cups / 600 mL)
1/2 Mature Coconut (meat of)
2 Cups / 500 mL Warm Plain Water
1- Finely grate the coconut meat.
2- Combine the water and grated coconut meat in a large mixing bowl and mix thoroughly with your hands squeezing the mixture repeatedly to break-up the coconut meat fiber and to squeeze the juices and oils out of the grated coconut. (see video for demo!).
3- Let the mixture sit for a minimum of 10 minutes (or up to an hour).
4- Before straining the mixture, thoroughly squeeze and mix the grated coconut meat with the liquids in the bowl again to make sure everything is mixed well and the juices and oils have been thoroughly squeezed out of the grated coconut.
5- Strain through a fine mesh strainer or nut milk bag. (The coconut pulp can be used a second time to make coconut milk but the milk will be very watery, more like a skim milk).
Fresh Coconut Cream (makes approx. 1 cup / 250 mL)
2.5 Cups / 600 mL Fresh Coconut Milk
1- Place coconut milk in a bowl and let stand still at room temperature for at least 30 minutes. The coconut cream will slowly separate and rise to the surface (look at the photo above). The longer the coconut milk is left out, the thicker the coconut cream will be at the top.
2- Once ready, scoop the coconut cream from the top of the bowl (best to use a clear bowl so you can see just how much coconut cream has formed at the top and to make sure to get it all).
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