How to Make Coconut Milk and Coconut Cream with Shredded Coconut

Coconut milk and coconut cream can be used in a large variety of recipes, from dinner to dessert. Coconut milk can even be a refreshing drink. Instead of buying the small expensive cans of coconut milk, which often have thickeners and sometimes preservatives, you can make your own natural coconut milk and coconut cream to use in any recipe, with a simple bag of unsweetened shredded coconut.

Coconuts are high in saturated fat and are one of the very few plant fats that are saturated. Saturated fats are mostly found in animal fats. Though, many health critics tout coconut as a healthy saturated fat.

Coconut milk should not be mistaken with coconut water. Coconut water is the natural liquid you find inside a coconut when you break it open. Coconut milk and cream are made from the meat of the coconut.

To make coconut milk and cream you will need:

3/4 C. Plain unsweetened shredded coconut

2 1/4 C. boiling water

Blender

Cheesecloth or fine mesh strainer

Bowl, jar or container

Place the shredded coconut and boiling water into the blender. Don't blend it yet, just let it sit for 5 minutes.

After 5 minutes blend the mixture on high for 1 and 1/2 minutes, then let the blended mix sit for at least 10 minutes.

After the time has past blend one last time for 30 seconds.

Prepare your cheesecloth or strainer over your chosen container. Pour the blended coconut mix over the cheesecloth or strainer. Let the liquid pour through the strainer and into the container.

When liquid is no longer coming from the strainer use the back of a spoon to press out more liquid. If using a cheesecloth use your hands to squeeze out the excess liquid. When all liquid is drained set aside excess coconut.

Put a lid on the container and store in the refrigerator. The next day you will find that separation has occurred. The separation is the coconut cream that has settled at the top. The coconut cream can be scooped out and used separately in recipes or you can break up the coconut cream and pour the milk and cream into a blender and blend until smooth. This will produce a full cream coconut milk which can be used in any recipe that calls for coconut milk.

Prepared coconut milk and cream keeps for about a week in the refrigerator or you can even freeze it for later use. The excess coconut can be used in recipes.