Homemade Coconut Cream

1. 1

   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.

2. 2

   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.

3. 3

   The remaining coconut flesh may be air-dryed and/or toasted for other uses.

4. 4

   Refrigerate the coconut cream and use within 5 days.

No additional tips available.