Raw Coconut Cream
This raw coconut cream is creamy, thick, and tastes like... well, coconut. It's almost identical to canned coconut cream you would buy in the store, except it's raw and tastes so much better. Watch the video above to see how easy it is to make!
Servings: 1 cup
Calories:
Equipment
Ingredients
- 2 mature coconuts
Instructions
- Open the coconut and remove the meat. To learn how to open a mature coconut and remove the meat, please, refer to this blog post.
- Peel and cut the coconut meat. When you remove coconut meat from the shell, it will have a thin brown skin. Using a vegetable peeler, remove the skin. Removing the brown skin will ensure that the coconut cream is pure white. Then cut the coconut meat into strips that will easily fit the chute of the juicer.
- Juice the coconut meat. Add the coconut meat to the juicer, ideally just one piece at a time to avoid clogging the juicer. When I use my Omega 8006 juicer, some coconut cream drips into the collecting container while the thick coconut cream builds up inside the juicer. Scrape the thick coconut cream off the auger and juicing screen once you're done juicing the coconut meat. The leftover coconut pulp will be quite dry - especially if you're using a masticating juicer, but you can put it through the juicer once more to extract every last drop of coconut cream.
- Store. Leftover coconut cream keeps well in an airtight container in the refrigerator for 3-4 days. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*The amount of coconut cream you will get will depend on your juicer. The Omega 8006 juicer will yield about 1 cup/240 ml of coconut cream, whereas the Green Star Elite 5000 will yield about 2 cups/480 ml of coconut cream (using two mature coconuts).