Coconut Cream Recipe
Make Coconut Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the coconut cream
For optional sweetening and stabilization (use as desired)
Method
For the coconut cream
Soak and blend the coconut
Place 2 cups unsweetened shredded coconut in a heatproof bowl. Pour 2 cups hot water (just off the boil) over the coconut, stir, and let sit 10–15 minutes to hydrate and bloom. Transfer the soaked coconut and liquid into a high-speed blender. Add 1 cup full-fat canned coconut milk and 1 tablespoon neutral oil or coconut oil (optional) and 1 teaspoon fine sea salt. Blend on high for 2–3 minutes until very smooth and emulsified.
Strain the milk
Pour the blended mixture through a fine-mesh sieve lined with a double layer of cheesecloth or a nut-milk bag over a bowl. Gather the cloth and squeeze firmly to extract as much liquid and creaminess as possible. You should obtain a thick, creamy liquid — this is your coconut cream base.
Adjust texture
If the cream is too thin for your purpose, return it to the blender and add 1–2 tablespoons more coconut milk or a small extra bit of soaked shredded coconut and blend again, then re-strain. If it is too thick, thin with up to 2 tablespoons water or more coconut milk until you reach the desired consistency.
For optional sweetening and stabilization
Sweeten and flavor
If you want sweetened coconut cream, whisk in 2 teaspoons confectioners' sugar or maple syrup and 1 teaspoon vanilla extract into the strained cream. Taste and adjust sweetness.
Stabilize with gelatin (optional, for firmer set cream)
To make a firm, sliceable coconut cream (for pies or tarts), bloom 1 tablespoon gelatin in 2 tablespoons cold water for 5 minutes. After blooming, gently warm the gelatin in the microwave for 8–10 seconds or in a small saucepan over low heat until dissolved (do not boil). Whisk a small amount (1–2 tablespoons) of the warm coconut cream into the dissolved gelatin to temper, then whisk the tempered gelatin back into the remaining coconut cream until fully incorporated and smooth. Chill in the refrigerator for 1–3 hours until set.
Chill and serve
For whipped-style coconut cream, refrigerate the strained cream in a covered container for at least 4 hours or overnight. The fat will rise and firm slightly; scoop the firmer cream from the top to whip or use directly. For a pourable cream, use immediately or keep refrigerated up to 4–5 days in an airtight container.