Best 4 Homemade Coconut Cream Recipes
Indulge in the tropical delight of homemade coconut cream, a versatile culinary treasure that adds a rich, creamy texture and a burst of coconut flavor to various dishes. Whether you're looking to enhance curries, soups, desserts, or simply enjoy it as a refreshing beverage, this collection of recipes offers a range of options to suit your taste and dietary preferences. Discover the classic stovetop method for a creamy, full-flavored coconut cream, or explore the convenience of using a blender or food processor for a quick and easy alternative. Experience the goodness of vegan coconut cream made from fresh coconut meat and water, or try the condensed coconut cream recipe for a concentrated burst of coconut flavor. Enhance your culinary skills with these diverse recipes, and elevate your dishes to a new level of deliciousness.
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COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
HOMEMADE COCONUT CREAM
Coconut cream fresh from your kitchen. Found on About.com when researching recipes for ZWT5. To be used in savory dishes, desserts, and drinks. Use within five days.
Provided by Julie Bs Hive
Categories Beverages
Time 35m
Yield 1 quart
Number Of Ingredients 2
Steps:
- 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 coconut flesh may be air-dryed and/or toasted for other uses.
- Refrigerate the coconut cream and use within 5 days.
Nutrition Facts :
HOMEMADE COCONUT ICE CREAM
I grew up with my Dad's version of this homemade coconut ice cream recipe and I wanted a non-dairy ice cream that still took me back to my childhood. I really like this version!
Provided by MaryLou Hunter
Time 4h40m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs for about 30 seconds and set aside.
- Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
- Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 53.9 g, Cholesterol 62 mg, Fat 27.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 24.1 g, Sodium 48 mg, Sugar 50.5 g
Tips:
- Select Fresh Coconut: Choose coconuts with a smooth surface and no cracks. Shake the coconut near your ear; it should have a sloshing sound, indicating fresh coconut water inside.
- Sterilize Equipment and Jars: Clean and sterilize all equipment, such as knives, cutting boards, jars, and lids, to prevent contamination.
- Grate Coconut Finely: Use a food processor or a grater with small holes to grate the coconut finely for a smoother cream.
- Use Hot Water: Warm the water to around 120°F (49°C) before adding it to the grated coconut. This helps extract more coconut flavor and creaminess.
- Blend Thoroughly: Use a high-speed blender to blend the coconut and water mixture until smooth and creamy. The longer you blend, the creamier the coconut cream will be.
- Strain Coconut Cream: Use a cheesecloth or a fine-mesh strainer to strain the blended coconut mixture to remove any solids, resulting in a smooth and velvety coconut cream.
- Refrigerate or Freeze: Store the homemade coconut cream in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months for longer storage.
Conclusion:
Making homemade coconut cream is a simple and rewarding process that allows you to enjoy fresh, flavorful, and versatile coconut cream in your culinary creations. Whether you use it as a base for curries, soups, and smoothies or as a topping for desserts and drinks, homemade coconut cream adds a rich, creamy texture and a delicious coconut flavor to your dishes. With just a few simple ingredients and a bit of effort, you can easily create your own coconut cream and enjoy the taste of the tropics in your kitchen.
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