Coconut cream is a thick mixture made from shredded coconut and water, and is often sold in cans or cartons at Asian markets and some supermarkets. If coconut cream is unavailable, buy coconut milk and open the can without shaking. The thick white coconut cream will be at the top of the can, separate from the milk. After opening the can, store coconut cream in the refrigerator for no more than a week. Don't confuse coconut cream with cream of coconut, which is a sweetened mixture most often used in drinks and desserts.
To make coconut cream at home:
- Combine one part water (or milk, for a richer result) with four parts shredded unsweetened coconut (either fresh or dried) and simmer the mixture until it becomes foamy. (Coconut milk is made with equal parts shredded coconut and water.)
- Strain the mixture through cheesecloth, squeezing out as much of the liquid as possible.
- Discard the coconut after use.
Refrigerate fresh coconut cream in an airtight container for up to five days.
INGREDIENT: Coconut
INGREDIENT: Cream of Coconut
INGREDIENT: Sweetened Flaked Coconut
INGREDIENT: Unsweetened Coconut Shavings
INGREDIENT: Unsweetened Coconut Milk