The nutrition label indicates the following per 28-gram serving: 18 grams of sugar, 5 grams of fat and 15 mg of sodium. The juicer is from omega and I have a link for the exact model in my shop page. When beginning to make coconut cream, start by experimenting with a couple of similar sized coconuts and you’ll quickly start to realise how many you need to make your perfect portion. If you weigh 28 grams of creme of coconut it would have a volume of less than 2 tablespoons, because of density. That puts the costs at $1.54, so each serving is 6.5 cents. Hi Kristin, Pry the top off with the knife. Plus, coconut milk is usually made using less coconut, combined with water. Making Your Own Coconut Milk and Cream To make about 4 -5 cups of coconut milk and coconut cream you will need two or three dry coconuts. If using a regular container, you can scoop out the creamier part after the separation. When using the blender method, you add water to the shredded coconut. There is a link for the exact model on the Shop page of the blog. If you’re not familiar with my coconut DIY obsession then you may not have seen that I’ve been working my way through pretty much everything you could possibly make with coconut. If you use it to frost a cake, it would be best to consume the cake within 2 days. Once again, begin by draining your coconut water. What's not to like about that? Hi Jenish, Coconut Cream = Made from coconut, water, and a thickener (like guar gum). Scoop out the coconut cream. Coconut cream has a buttery mouth feel and a good coconut flavor, but it is not particularly sweet. I put mine in big mason jars. There are a plethora of competing products on the market, but the problem is that most of these products have an artificial coconut aroma that is more reminiscent of suntan lotion than fresh coconut. Two simple DIY’s for fresh homemade coconut cream – a creamy, thick, dairy-free, gluten-free cream alternative with tonnes of uses. You’ll need this concentrated cream in order to create a fluffy coconut whipped cream… You can do this by using a screwdriver, nail, or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies). The common processes used to produce safe and long shelf life drink products … To keep the coconut shells 100% intact (to make coconut bowls), use a small handheld saw and cut them open through the middle. However, the second method is even simpler – so simple in fact I’d call it a coconut cream ‘cheat’ (and all you need is a juicer). The serving size is 28 grams but the serving volume is 22 mL (¾ oz). Privacy Policy. Two simple DIYs for fresh homemade coconut cream - a creamy, thick dairy-free, gluten-free cream alternative with tonnes of uses, the amount is up to you. Currently I use 2oz of 10 Cane rum, 3oz of pineapple juice, and 2oz of Cream of Coconut / Coco Lopez. https://www.alphafoodie.com/diy-homemade-coconut-milk/, Pineapple Skin Tea (Anti-Inflammatory Tea), How To Make Almond Milk In 2 Minutes (Instant Nut Milk), How To Make Spiced Corn Ribs (Corn ‘Riblets’), Crispy Baked Eggplant Fries (Breaded Eggplant), Massaged Kale Salad with Lemon (+ Variations), 7+ Healthy Breakfast Quesadillas (Viral Tortilla Hack for Breakfast Wraps), BBQ Jackfruit Veggie Burrito (7-Layer Burrito), Healthy Veggie Burrito Bowl (Mexican Rice Bowl), Easy Zucchini Pizza Bites (Low Carb Pizza), Viral Tortilla Hack (20+ Global Filling Ideas + Low-carb Options! Coconut milk is an opaque, white liquid extracted from the meat of a mature coconut. You could use coconut cream in cocktails, but it isn’t as sweet as you’d expect. The cream, however, uses more coconut and requires the mix to separate (as you’ll see in the DIY below). Thank you for your comment, Alexandre. Cream of coconut is often used in tropical drinks, the most famous being the Classic … Probably a dumb question. This gives us 0.625 g/mL which is the number of grams of sugar in a millilitre (mL) of our sugar/coconut mix. The results of the calculations put us pretty much into 1:1 cream to sugar ratio, which isn’t all that surprising if you’ve worked with simple syrup. 0 Ratings. Otherwise, Begin by extracting the coconut water from the coconuts. Then remove it from the heat, cover and allow it to cool. 4. ½ g Salt (⅛ teaspoon). Pour the reserved coconut water into a measuring cup, and then add enough cream or milk to make 1 quart of liquid. Next, pour the coconut milk into a big jar and set aside so that the creamy part separates from the watery liquid part. ** / ***, Pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. So once you have your fresh coconut cream, it’s time to use it – of course. 5. But all you have to do is let this rich milk to sit in the fridge for couple of hours and then the cream will float! Blend the mixture on high for 5 minutes, then let sit for 10 minutes. Separate your cream . But if you want something creamy and non-dairy to go with dessert, this is a fantastic option. Also, feel free to tag me in your recreations and how you use your homemade coconut cream @AlphaFoodie. Q: I bought a few cans of Coco Lopez Cream of Coconut to make cakes for a party. Make your own cream of coconut at home using freshly grated coconut flesh, coconut water and heavy cream. Garnish with cream of coconut. For the coconut milk you want the full-fat variety—sometimes called coconut cream, confusing yes—no diet or low-calorie stuff. I normally add it to smoothies :). If you have ever asked “How do you calculate a nutrition label?” this is how. Hope you’re having a wonderful week :). While I’ve made coconut milk using shredded coconut and a blender (check this recipe –> https://www.alphafoodie.com/diy-homemade-coconut-milk/), I am not sure it will work with the juicer. The ideal can of coconut cream will be around 80%- 90% cream and 10%-20% liquid. Comments. Next on my list is replacing the sugar with honey to make a coconut honey syrup or possibly adding pandan extract. Or, if using a dispenser tap jar, pour out the watery part and place in a smaller jar/container. The amount will depend on the consistency you want. The shredded coconut coming out of the pulp dispenser (into the pulp container) is actually lower in fat too. Strain the mixture using a fine sieve or a few layers of cheesecloth. Next, break the coconut shells and extract the coconut flesh. Pass pieces of coconut fresh through a juicer. This addition gives a delightful, intense coconut flavour. Coconut cream, being the key ingredient for making coconut juice drinks, is easily perishable due to its high water content, high fat and low acid nature. If using coconut powder, use a stick blender to blend the mixture smooth. You can do this by using a screwdriver, nail or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies). Like any product, your go-to brand of canned coconut cream … Allow the cake to completely cool - chilled … Learning from the century-old Rum & Coke recipe, making the best Jack & Coke is easy if you follow a few simple steps. You can also use coconut cream in curry recipes to make thick and creamy. You can do this with a hammer, by banging it against a sharp/hard edge, with a small hand saw or any other favourite method of yours. Using a dispenser tap jar works great as you can then easily remove the liquid part. The juicer is from Omega. Next, pass the blended coconut milk through a nut milk bag and squeeze out all the liquid. But now I’m left with a ton of this stuff.I love it but I’m having a hard time coming up with ways to use it. If you want a good Piña Colada, you need good creme of coconut. Then strain this through cheesecloth or a nutmilk bag and place in the fridge for 48 hours. A whole variety of desserts could benefit from this dairy-free cream from mousses to pies, to tarts – like this. Plus, regardless of which method you decide to use – when making this cream, you’ll get the delicious by-product of desiccated coconut that you can then dry out and use for a variety of recipes. To make coconut cream out of coconut milk: Take the can of coconut milk and place it in the refrigerator overnight. What can you make with cream of coconut? 375 grams (1¾ cups) sugar If not thick, all you have is place it in the fridge and the water and the cream (thicker version) would separate! Thanks! Coconut cream and milk are made from grating the flesh of a mature coconut and mixing this with water. I’m Samira, I make DIYs and I cook rainbow recipes. Hi Fateema, Note* for a creamier version, that uses dairy, you could swap out the water for semi-skimmed milk instead. This includes Homemade Dairy-free Coconut Yogurt, How to make Coconut Butter, and even coconut sweetened condensed milk ( yes you read that right!). Try it in this chickpea curry or vegetable curry. Next, add the coconut flesh to a high-speed blender/food processor and blitz to shred it. Coconut cream can be either the cream that rises to the top of a can of coconut milk or the product that results from cooking four parts coconut with one part water. Begin by extracting the coconut water from the coconuts. By the way, i love your blog, have been following you in instagram for years! Views: 0 Author:Site Editor Publish Time: 2021-02-18 Origin:Site 0 Author:Site Editor Publish Time: 2021-02-18 Origin:Site Add the coconut flesh to a high speed blender/food processor and blitz to shred it. Hi Stuti, thank you so much and I am so sorry for the late reply. Note: depending on how many coconuts you are blending, you might have to do this multiple times. I knew how to extract coconut cream (when living in a coconut climate, I used to do it just by machine-blending & straining, no cooking), but I am particularly interested in getting the right proportion of sugar to cream for proper cream of coconut, Lopez-style. Coconut milk, sugar and salt and that is it. Of all the coconut products that you can make from a single coconut, coconut cream is the one that I always thought would be the hardest. Using a dispenser tap jar works great as you can then easily remove the liquid part. Coconut milk and coconut cream are of course both made using the same ingredients (coconut meat and water) – but with slightly different processes. Here are the ingredients from a can of Coco Lopez: Coconut, sugar, water, Polysorbate 60, sorbitan monostearate, salt, propylene glycol alginate, mono and diglycerides, citric acid, guar gum, locust bean gum. The first is more of a traditional method and is already super simple. Hope this helps! Particularly with confusion between coconut milk and coconut cream (and sometimes even cream of coconut). Coconut cream basically has a higher fat content and thicker, creamier texture like heavy cream – similar to dairy milk vs cream change in texture. I used 9 to make a large jar of coconut cream. The traditional method for making coconut milk involves grating coconut meat, mixing it with hot water, and pressing the liquid through a cheesecloth. The coconut cream would last about 3-4 days in an airtight container in the fridge. How to make coconut cream from powder? Coconut cream is such a simple coconut DIY that I’ve even included two methods. Then I realised just how simple the process is, kicked myself and haven’t looked back since. Fill with ice cubes. Creme of Coconut is ridiculously easy to make and tastes better than the commercial products without any additives. The best thing to do is just read the nutrition label, and anything over 20% fat would be cream. Combine all the ingredients into a pot and gently heat and stir until the sugar is dissolved. If you give this DIY a try, I’d love to know your thoughts in the comments. then all you have to do is scoop the cream out. Having the right expectations. I suppose the first question to answer would be, what exactly is coconut cream? If you serve 300 Pina Colada’s or Painkillers per week, by the end of the year, you have just saved $2,730. After some time, the cream will separate and rise to the top. Put it all in a shaker, shake the daylights out of it, and strain it (important) into a glass (I use a … Mix the coconut cream and water together thoroughly. Note* you can then use the coconut shell to make DIY coconut bowls. Coco Lopez is roughly 24 cents per serving which means a bar can save 17.5¢ per drink. The “cream” is not thick at all. To substitute coconut cream for coconut milk: 2 tablespoons coconut cream + 3/4 cup water = 1 cup coconut milk. We can do the same calculation for the fat content, but I’ll spare you the details. Make sure your coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk. When buying dry coconuts, shake each coconut to make sure it still contains water, and check around the eyes of the coconut. I hope this helps. Turned out the guest of honor didn’t care for coconut so I changed my plans. I add a tablespoon of Grace unsweetened coconut powder to the mixture. Once chilled pour the hardened cream mixture into a bowl. Whipped cream, made from coconut milk! Exploring the World One Drink at a Time Since 2005. You can still obtain coconut cream – maybe it would be better to go through the separation process two times so it comes out really creamy. Coconut meal is the leftover coconut meat after the coconut milk has been strained. Currently working on more soda fountain history. Make sure to include an even amount of coconut cream in each bowl. Cream of coconut: Rotate the coconut a little bit, striking again with the knife. 1 Quarter Cream of coconut; How to mix. 400 ml (1 can) coconut cream Note* Unless you’re using a juicer, as you’ll see in my second method! To prove this recipe is roughly 18 grams of sugar per serving, dissolve the sugar in the milk/cream and measure the total volume (my result: 600 mL) and then you take the mass of sugar added (375 grams) and divide that by the total volume number (600 ml). This tells us that we should aim for roughly 18 grams of sugar per ounce (28g). Pro tip: If you want to keep the coconut shells completely intact, after sawing them in half, put the coconut halves in the oven for 20 minutes at 170ºC. Always chill your cans in the fridge overnight. No added sugar. As usual with all my recipes, there is plenty of room for further experimentation, please feel free to adjust to meet your needs. There are people who do not enjoy the bitterness of grapefruit juice, so those people tend to […], According to the Codex Standards for Aqueous coconut products (CODEX STAN. If you are not sure which one to buy, look at the nutrition label and pick the one with the highest fat content. It’s hard to give you an exact amount of cream you’ll get out of each coconut, as this really depends on the size of the fruit and amount of meat inside. Hi Adriana, Sorry to hear about that, it depends on how hydrated are the coconuts you are using. Less water gives coconut cream and more water gives coconut milk. 4. Refrigerate unused cream of coconut for 2 to 4 days … If you want to serve a Deconstructed Pina Colada, plate some freshly cut pineapple wedges with the coconut cream dip and a tasting glass of fine rum. Add 4 cups of water and blend again to obtain coconut milk. Because of this, I put it off and put it off. For a pure white cream, peel off the brown skin in advance. Your email address will not be published. 3. I hope this helps! I only used one coconut. The coconut cream comes out in the juice container, low-fat shredded coconut comes out in the pulp container. Add Absolut Ruby red. Voila! Do this over a bowl, to collect the coconut water. Tip: you can also leave the skin on but it would affect the colour of the cream and it will not be pure white; but the taste won’t change. This is so great, thank you! Nut milk bag (if using the blender method), You can peel the brown skin off the coconut flesh to get a pure white coconut cream when using a juicer (not required for the blender at all). Coconut Milk = Made from coconut extract, water, citric acid, and other preservatives. I tried doing it in a juicer ( kuvings) and I didn’t get coconut cream but coconut milk Required fields are marked *, Hello! Now that we’ve come to a close recipe, we can do any modifications we please. Not all the coconut flesh will fit in the blender if you’re making a massive batch. These are available in most supermarkets these days. Make sure that at least two of those are well chilled. (Image credit: Faith Durand) Print Recipe. Optional step: to make thicker cream, refrigerate overnight. ), Probably one of the more traditional uses is within curries. All I can think of is the cake I originally planned and Pina Coladas. though I’d need to look into it further. Discard the water portion. How To Make … Cream of coconut is to coconut milk what condensed milk is to regular milk. After refrigeration, open the can and use a spoon to remove the coconut cream at the top, leaving the water below. Unlike a Screwdriver, the Greyhound isn’t nearly as sweet and even has a pleasant bitterness that is imparted by the grapefruit juice. Blast blend for 30 seconds. Grapefruit juice is a relatively common ingredient in cocktails, with the perennial favourite being the Greyhound, but the Paloma is better. It is typically used for making mixed drinks and ice creams, where you want an intense flavor and sweetness. Any advice or any comment about omega I’m this happened? You're awesome for doing it! Open the can and pour the coconut cream into two bowls. Yes, it would have been better to use less water. *, Add the coconut flesh to a high speed blender/food processor and blitz to shred it. Open your can of chilled coconut milk, being careful … 1 / 9. Remove the watery liquid through the tap. An easy solution to this problem is to make your own Coco Lopez substitute that is as easy to prepare as simple syrup; it tastes better, with no artificial additives and if you own a bar, the cost per ounce is about a third of the commercial product. I tried making this following the first method, but it’s too watery. Break open the coconuts with a hammer or a hacksaw if you want to keep the shells. Place coconut and water into a blender and let sit for 5 minutes. According to the label, the serving size is 28 grams but they also state that 2 tablespoons are a single serving, though the two measures won’t be equal. Random question: where did you find your dispenser jar? This will allow the coconut flesh to come out very easily. Hi, Oreoluwa. You get shredded coconut come out one shute and coconut cream from the dispenser- like magic. According to the Codex Standards for Aqueous coconut products (CODEX STAN 240-2003), coconut milk should contain at least 10% fat, and for coconut cream, it should contain at least 20%. Scoop out the cream and it's ready to use. Repeat until you make a circle of cuts. To make it even thicker, you can refrigerate and chill overnight. There will be a thick layer of coconut cream … Hey Samira! « Lemon & Dill Oven Baked Salmon (immune boosting). This post may contain affiliate links. Hope this helps. For example, adding some into this, One of my favourite ways to use this is to make it into coconut whipped cream. The first step is to reverse engineer the recipe by getting some clues from the ingredient list and nutrition label. We can skip all the additives like the emulsifiers, stabilizers and growth inhibiting agents because our creme of coconut won’t be sitting on a shelf for years. It can range from 5% to 32%. I found the dispenser jar online. There may even be environmental benefits (fewer metal cans, less weight shipped, etc.) Coconut cream is similar to coconut milk, but is thicker and creamy. What tape an model of juicer do you have ? A single batch makes 24 servings, the input costs are $0.25 for sugar and roughly $1.29 for the coconut milk/cream, though I’ve seen it as low as $0.69 per 400 mL (14 oz) can. I probably should have scaled down the water right? Beautiful website and amazing photo, love it !! Next, we need to assemble our ingredients, and we’ll need three. Add 4 cups of water and blend again to obtain coconut milk. There will be even more water that separates in the jar. You can see in the image above, that this ratio is ideal. I used 9 coconuts to make a big jar of coconut cream which I quickly used to make whipped cream and decorate a cake. Pour the yummy coconut water into a large glass. Blend well and add more as needed to ensure very smooth, flowy blending. This is an optional step. Also, it will be harder for the machine to blend very big amounts at once. I’ve had good results with Aroy-D, Gace and Thai Kitchen brands, but any quality coconut cream will do. But anything you want to add, you can do it. hope this helps. So, here are a few options for you: The two methods to make coconut cream using matured coconut: When making coconut cream, it’s worth noting that it has a short shelf life (just a few days) so is worth making in smaller batches. Coconut cream adds a creamy element to a curry (like this, The same can be said for soups. … Note* this brown part can be eaten as a snack, added to smoothies etc. I hope this helps. , coconut milk should contain at least 10% fat, and for coconut cream, it should contain at least 20%. 1 part creamed coconut with 4 – 5 parts water (100 g / 3½ oz creamed coconut + 400 ml of hot water). Please feel free to skip this math heavy paragraph and go straight to the next section, but if you are curious about reverse engineering recipes, check it out. Place the grated coconut in a heavy saucepan and cover with the coconut water-cream mixture. Shake and strain into a rocks glass filled with crushed ice. Writer, author of Fix the Pumps, chemist, beekeper and general do-er-of-things, Darcy can generally be found looking for new and interesting things to do, usually over a cocktail. I always buy 2 cans or more of coconut milk/cream in case one can doesn’t form enough cream after chilling in fridge. Stir it to combine with the liquid before serving. Making homemade coconut whipped cream is no trickier than making regular whipped cream at home, but you do have to plan ahead. Using the heel of the knife strike the coconut on a 45 degree angle. Cream of coconut = Some are made from coconut (Coco Lopez), and … This process produces a rich, fatty liquid known as coconut cream. Though if you’re going to try to make a low-calorie version, do it, as it might be great. Mix the three ingredients into a saucepan and bring to a boil for about 5 minutes. But, if we just use volume we can take 2 tablespoons, which equals 1 oz which equals roughly 28 mL (country dependent) and multiply that by our 0.625 grams of sugar per mL and we get 17.5 grams of sugar per serving—close enough for our purpose. Another natural phenomenon in coconut cream is the rapid fat separation which makes the product look less than appealing on standing. This is optional but it makes it easier for the flesh to come out of the shells. Though, I’ve found with labelling on the cans that some coconut milk could qualify as coconut cream. You can keep the remaining shredded coconut and dry it either in low temperature in the oven or out in sunny well-aired corner/window sill. Filed Under: DIYs, Gluten Free, Recipes, Sides, Vegan Tagged With: coconut, coconut cream, dairy-free, diy, juicer, juicer recipe, lactose free, two ingredients, hi love the blog was wondering can i make coconut milk from the shredded coconut from the juicer method.