Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut), coconut water reserved
Reserved coconut water, plus enough cream or milk to measure 1 quart
Preparation:
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
The remaining flesh may be air-dryed and/or toasted for other uses.
Refrigerate the coconut cream and use within 5 days.
Use coconut cream in savory dishes, desserts, and drinks.
1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut), coconut water reserved
Reserved coconut water, plus enough cream or milk to measure 1 quart
Preparation:
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
The remaining flesh may be air-dryed and/or toasted for other uses.
Refrigerate the coconut cream and use within 5 days.
Use coconut cream in savory dishes, desserts, and drinks.
