Creamed coconut block is made by processing coconut flesh through grating, soaking in hot water, and skimming the resulting cream, which is then solidified.
The foundational process for creating creamed coconut, from which the block form is derived, is straightforward. It involves extracting the rich cream from the coconut flesh.
Here are the simple steps involved in obtaining creamed coconut, as described in the process for both coconut milk and creamed coconut:
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Step 1: Prepare the Coconut Flesh
- The flesh of the coconut, sometimes referred to as the coconut "meat," is the starting point.
- This flesh is first grated into small pieces.
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Step 2: Soak in Hot Water
- The grated coconut flesh is then soaked in hot water. This warm environment helps to extract the fats and oils from the coconut solids.
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Step 3: Cream Separation
- During the soaking process, the coconut cream, which is rich and thick, will rise to the top. This is similar to how dairy cream separates from milk.
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Step 4: Skim the Cream
- The layer of coconut cream that has risen to the surface is then skimmed off.
This skimmed coconut cream is the base. While the provided reference details these steps for creating creamed coconut (the liquid or paste form), the creamed coconut block is essentially this rich cream that has been processed further, typically by drying or concentrating it, to form a solid block at room temperature. The block is a convenient, solidified form of concentrated coconut cream, ready to be dissolved in hot water to create coconut milk or cream as needed.
