How to Make Coconut Cream from Shredded Coconut

Making coconut cream from shredded coconut is surprisingly simple! Here's how you can create a delicious, homemade version:

This method uses a simmering process to extract the cream from the coconut.

Combine Ingredients: Mix one part water (or milk for a richer cream) with four parts unsweetened shredded coconut (fresh or dried).
Simmer: Gently simmer the mixture until it becomes foamy. This process helps release the coconut's creamy oils.
Strain: Strain the mixture through cheesecloth, firmly squeezing out as much liquid as possible. This separates the thick coconut cream from the coconut fibers.
Discard: Dispose of the remaining coconut pulp.

Method 2: Blending and Straining

This quicker method uses a blender to extract the cream.

Blend: Combine unsweetened shredded coconut and warm water (or milk) in a high-powered blender. The ratio can vary depending on desired cream thickness; start with a 1:4 water-to-coconut ratio.
Blend Thoroughly: Blend for 1-2 minutes on high speed until completely smooth. A food processor can also work well.
Strain (Optional): For a smoother cream, strain the mixture through a nut milk bag or fine-mesh sieve. This removes any remaining coconut fibers.

Coconut Type: Unsweetened, desiccated coconut works well for this process. Fresh coconut can also be used after being shredded.
Water Temperature: Using warm water in the blending method helps extract more cream from the coconut.
Thickness: Adjust the water-to-coconut ratio to control the thickness of your cream. Less water results in thicker cream.
Storage: Store homemade coconut cream in an airtight container in the refrigerator for up to 5 days.

This homemade coconut cream is perfect for pies, curries, or as a topping for desserts. Enjoy!