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How to make your own coconut milk and cream

by Bryony Harrison (follow)
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It is amazing to me all the different ingredients that a simple coconut provides us with: flesh, water, milk, cream, butter, and oil.

Coconuts are full of the essential vitamins and minerals we need; these include vitamins B, C, and E, folic acid, calcium, iron, magnesium, phosphorous, potassium, sodium, and zinc.

Coconut milk is readily available from the shops, but if you look at the nutritional information on the back, you will notice that they have other ingredients in them too, such as stabilisers, emulsifiers, salt, and flavourings. In some cases, the percentage of coconut can be quite low.

It is, however, possible to make your own coconut milk at home, as well as the coconut cream to go with it. This will have nothing but pure coconut and will taste deliciously fresh.

The milk can be drunk straight, poured over cereal, and added to drinks, while the cream can be used in cooking or baking to make curries, smoothies, etc.

You can shred your own fresh coconut if you like, but this is a laborious process. I would recommend buying raw cold pressed coconut like Tiana Fair Trade Raw Organic Coconut Goodness.


Ingredients
3 Ĺ tablespoons coconut flesh
400ml hot water

Method


coconut milk


Scoop coconut flesh into a sealable flask.



coconut milk


Pour over hot (not boiling as it would no longer be raw) water and shake until frothy and cloudy.



coconut milk


Seal the flask and chill in the fridge overnight or until you can see that the liquid and cream has separated.



coconut cream


Using a spoon, scoop the coconut cream from the surface and put in a separate container.



coconut milk


Strain the coconut milk (transfer any strained cream to the container) and pour into a glass to serve.

Related articles
10 uses for Coconut oil
What's the difference between coconut water, coconut milk, and coconut cream?

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#Nutrition
#Healthy Recipes
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