Coconut cream is a key ingredient in many curries, dairy-free dishes and vegan desserts. While many of us have a can of coconut milk at the back of the pantry cupboard when the recipe calls for it, we don’t always have coconut cream to hand. If this is you, don’t worry: it’s easy to make coconut cream at home using coconut milk.
Coconut cream recipe
- Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.
- Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).
- Whisk in a circular motion until it develops a cream-like consistency.
How to use up leftover coconut water
- Pour the leftover coconut water in the can evenly into an ice tray and freeze for up to three months.
- Add coconut ice cubes to smoothies or even soups for a hint of sweetness.
- Use leftover coconut water on granola or to make coconut chia pudding.
How long will coconut cream last in the fridge?
Coconut cream has a relatively short shelf-life. For best results, transfer to an airtight container, refrigerate and use within five days, or freeze for up to two months.
Coconut milk vs coconut cream: what’s the difference?
Coconut milk and cream are made by pressing grated coconut flesh until it forms a paste. Coconut cream is more concentrated than coconut milk, and usually has a fat content of around 24 per cent (compared to 17 per cent for the milk, although this varies by brand). Use coconut cream in Asian curries, soups and marinades, or in place of coconut milk any time you want a richer flavour and thicker consistency. Coconut cream is also a great alternative to thickened cream in vegan dessert recipes.
How to whip coconut cream to use in desserts
For vegan-friendly and raw dessert recipes, you can simply sweeten coconut cream without sugar by using a little maple syrup and vanilla extract to taste. Blend with an electric mixer until it reaches the desired consistency or until soft peaks form. Make whipped coconut cream without a mixer or stick blender using a balloon whisk. Ensure the cream is cold before you begin, whip until thick and refrigerate immediately afterwards until needed.
You can also make whipped coconut cream to use in coconut cream desserts like this key lime pieby adding approximately two tablespoons icing sugar and ½ cup thickened cream. Use an electric mixer to beat until soft peaks form.
Best recipes using coconut cream
See also:
FAQs
Always chill your cans in the fridge overnight.
- Scoop the hardened coconut that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment.
- Beat on high speed until it begins to thicken and peaks form. ...
- Gently mix in your sweetener and seasonings.
Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water. While coconut milk is thin like cow's milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can.
Can I whip coconut milk? ›
Did you know that you can make luscious whipped cream from a can of coconut milk? Here's how! This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream.
Can I use coconut milk instead of heavy cream? ›
The fat content of coconut milk should be roughly that of a dairy-based heavy cream. So, when a recipe calls for heavy cream, you just make a one-to-one substitution with coconut milk – so long as the fat content matches up.
Does coconut milk thicken when whisked? ›
Using regular sugar, honey, maple syrup, or any other sweetener doesn't work well for whipped coconut milk. It is too thin and loose. You need to use some icing sugar (powdered sugar) to get that little bit of thickening. Anything else will make it collapse, be grainy, or again be soupy.
Is there a difference between coconut milk and coconut cream? ›
Coconut Cream vs Coconut Milk
Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.
How do you thin coconut milk? ›
To make thin coconut milk, mix a half a part of water with gunk left in the sieve. Let it sit for another 5 minutes, and press again through a sieve. Mix this with the first pressing, and you get 1.5 parts thin coconut milk.
What can you use instead of coconut cream? ›
The Best Coconut Cream Substitutes
- Coconut Milk. 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. ...
- Whipping Cream. ...
- Nut Butter or Tahini. ...
- Greek Yoghurt. ...
- Canned tomatoes or passata. ...
- Home Made Coconut Milk.
Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
Is coconut cream good for you? ›
More big pluses: coconut cream contains no cholesterol, and it's rich in potassium, phosphorus, iron, magnesium and zinc. You can get a little protein from this beverage as well. Coconut appears to provide numerous health benefits, too.
Coconut cream has a short shelf life once opened, so refrigerate and use within 5 days, or freeze for up to 2 months.
Is coconut cream healthier than dairy cream? ›
Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.
How long does whipped coconut cream last? ›
Beat for a minute more and then adjust sweetness and vanilla to taste. Use this coconut whipped cream immediately or set it into the refrigerator to chill for a few hours. Store in the refrigerator in an airtight container. It is best used the day-of but will last 5-7 days.
How to thicken milk into cream? ›
Cornstarch is used to thicken milk to help reproduce the texture of heavy cream. To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken.
How do you liquify canned coconut milk? ›
Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.
How much water to add to canned coconut milk? ›
2 parts with 1 part water for 1 part thin. Buy canned coconut milk. Use it from the can as thick. Dilute it with 1/2 can water for thin.
Can coconut milk and cream be used interchangeably? ›
In sweet recipes, you can substitute cream of coconut for coconut milk. However, they're not a 1:1 substitute, so you'll need to make some adjustments to swap them for each other. To use cream of coconut in a recipe that calls for coconut milk, dilute it with water.
