Does anyone know if this is a good recipe for making coconut milk and coconut cream? Where can I use the cream


Hi, I have a recipe calling for coconut milk and also grated dried unsweetened coconut. My local gorcery store only has the bagged sweetened coconut so I’m gonna make it myself from fresh coconuts. I can do the grated dried coconut becuz I have a dehydrater, but I’m not sure how to make the coconut milk. I know coconut milk is available canned in most grocery stores, but I couldn’t find it at my local grocery store either, so I’m gonna try and make some. Here’s some instructions I found online on how to make coconut milk. Can anyone that has made coconut milk before let me know if this is the correct way to make it? Also, in the directions it adds that coconut cream will be formed by making the coconut milk. If possible can you give a few dessert recipes or any other recipe(s) that call for coconut cream? Thanks!
Oops I totally forgot to put the recipe in my answer. DUH Me! lol Here it is:
COCONUT MILK – HOW TO MAKE IT:
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.

Related Blogs


    One thought on “Does anyone know if this is a good recipe for making coconut milk and coconut cream? Where can I use the cream

    • princess M

      Preparing Coconut Milk from Fresh Coconuts

      Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
      Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
      Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
      Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
      Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
      Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.

      Or try this instead:

      Everyone assumes that when a recipe calls for coconut milk that we all know how to make it from scratch. Or take it out of a can. Well, just in case there are some people out there who, have never made fresh coconut milk, here are the basics.

      There are two types of fresh coconut milk. Thick or first pressed milk. And thin or second pressed milk. To make “extra virgin coconut milk” or EVCO as I now call it, you have to buy a mature coconut (generally those that are just brown husk outside), and have the man at the market grate it. If your home still has one of those neat grating contraptions, then grate it yourself. For every grated coconut, add one cup of lukewarm water (not hot) and start squeezing to extract the milk. Keep going until the liquid is nice and thick. Strain through a fine sieve and if you are particular about removing all coconut bits and solids, pass through a cheesecloth. The bits and solids can alter the texture of your cooked dish. I happen to think they are fine but others might want really smooth coconut milk. This first pressing yields a nice milk that is NOWHERE near as thick and viscous as canned milk. Generally, you can thicken it further by boiling it down. The squeezing is rather cathartic, a good replacement for punching a dummy. You can squeeze the grated coconut from several nuts at the same time. Set aside the EVCO.

      From the SAME grated coconut, add 1.5-2.0 cups of lukewarm water and start squeezing again until you have extracted the remaining milk. This process yields a thinner milk that is typically used at the beginning of the cooking process for recipes with coconut milk or gata. The EVCO is added to the dish at a later stage. Make your coconut milk and use it soon after you squeeze it. While I almost always encourage people to use the fresh alternative, this is not possible in areas where you don’t have geriatric coconuts readily available (think Juneau, Alaska or Paris, France for example) and you must resort to canned alternatives. Some canned alternatives are pretty good, but they do tend to be thicker than fresh coconut milk and you just have to adjust your recipes. I find canned coconut milk an excellent way to shortcut a decent shrimp or chicken curry recipe. At least now you know how to do it from scratch if you have to.

      Good Luck!!! 🙂

    Comments are closed.