Coconut cream is a versatile and delicious ingredient used in various cuisines, particularly in tropical and Asian cooking. It adds richness, creaminess, and a unique flavor to dishes, from curries and soups to desserts and baked goods. While you can find coconut cream in most supermarkets, making it from scratch using creamed coconut can be a game-changer. In this article, we’ll explore the process of making coconut cream from creamed coconut, its benefits, and some tips for using it in your cooking.
What is Creamed Coconut?
Creamed coconut, also known as coconut butter or coconut paste, is a concentrated form of coconut meat that has been dried and ground into a fine paste. It’s often sold in blocks or jars and can be found in most health food stores or online. Creamed coconut is a great alternative to traditional coconut milk, as it’s more shelf-stable and can be easily stored for long periods.
The Benefits of Using Creamed Coconut
Using creamed coconut to make coconut cream has several benefits:
- Longer shelf life: Creamed coconut can be stored for up to a year, making it a great option for those who don’t use coconut cream frequently.
- Easy to use: Creamed coconut is simple to mix with water to create coconut cream, eliminating the need to crack open coconuts or deal with messy coconut milk.
- Customizable: By mixing creamed coconut with water, you can create different consistencies of coconut cream, from thin to thick.
- Cost-effective: Creamed coconut is often cheaper than buying coconut cream or coconut milk, making it a budget-friendly option.
How to Make Coconut Cream from Creamed Coconut
Making coconut cream from creamed coconut is a straightforward process that requires just a few ingredients and some basic equipment. Here’s a step-by-step guide:
Ingredients and Equipment
- 1 block of creamed coconut (approximately 200g)
- 1 cup of hot water
- A blender or food processor
- A fine-mesh strainer or cheesecloth
- A bowl or container for storing the coconut cream
Step 1: Grate the Creamed Coconut
Using a box grater or a food processor, grate the creamed coconut into small pieces. This will help it mix more easily with the water.
Step 2: Mix with Hot Water
In a blender or food processor, combine the grated creamed coconut and hot water. Blend on high speed for about 30 seconds, or until the mixture is smooth and creamy.
Step 3: Strain the Mixture
Pour the mixture into a fine-mesh strainer or cheesecloth lined with a bowl or container. Squeeze the cheesecloth or press on the solids to extract as much liquid as possible. Discard the solids.
Step 4: Chill and Set
Allow the coconut cream to chill in the refrigerator for at least 2 hours or overnight. This will help it thicken and set.
Tips for Using Coconut Cream in Your Cooking
Coconut cream is a versatile ingredient that can be used in a variety of dishes, from savory curries to sweet desserts. Here are some tips for using coconut cream in your cooking:
- Use it as a substitute for heavy cream: Coconut cream can be used as a dairy-free substitute for heavy cream in many recipes.
- Add it to curries and soups: Coconut cream adds richness and creaminess to curries and soups, making them more flavorful and satisfying.
- Use it in baking: Coconut cream can be used in place of butter or oil in baked goods, adding moisture and flavor.
- Make desserts: Coconut cream is a great base for desserts like puddings, custards, and ice cream.
Common Uses for Coconut Cream
Coconut cream is a popular ingredient in many cuisines, particularly in tropical and Asian cooking. Here are some common uses for coconut cream:
- Thai curries: Coconut cream is a key ingredient in many Thai curries, adding richness and creaminess.
- Indian desserts: Coconut cream is used in many Indian desserts, such as puddings and custards.
- Southeast Asian soups: Coconut cream is added to many Southeast Asian soups, such as tom yum and laksa.
- Tropical smoothies: Coconut cream is a popular ingredient in tropical smoothies, adding creaminess and flavor.
Conclusion
Making coconut cream from creamed coconut is a simple and cost-effective way to add richness and creaminess to your cooking. With its long shelf life, ease of use, and customizable consistency, creamed coconut is a great alternative to traditional coconut milk. Whether you’re making curries, soups, desserts, or baked goods, coconut cream is a versatile ingredient that can elevate your dishes to the next level.
What is creamed coconut and how is it different from coconut cream?
Creamed coconut is a concentrated form of coconut meat that has been dried and ground into a fine paste. It is often sold in blocks or jars and can be found in most health food stores or online. Unlike coconut cream, which is a liquid extracted from the meat of mature coconuts, creamed coconut is a solid that can be easily stored and transported.
To make coconut cream from creamed coconut, you will need to reconstitute the dried coconut meat with hot water. This process is relatively simple and can be done at home with just a few ingredients. By making your own coconut cream from creamed coconut, you can avoid additives and preservatives found in store-bought coconut cream and enjoy a fresher, more flavorful product.
What are the benefits of making coconut cream from creamed coconut?
Making coconut cream from creamed coconut has several benefits. For one, it allows you to control the amount of water used in the reconstitution process, which can affect the consistency and flavor of the final product. Additionally, making your own coconut cream from creamed coconut can be more cost-effective than buying it pre-made, especially if you use it frequently in your cooking and baking.
Another benefit of making coconut cream from creamed coconut is that it allows you to avoid additives and preservatives found in store-bought coconut cream. Many commercial coconut creams contain gums, emulsifiers, and other ingredients that can affect the flavor and texture of the final product. By making your own coconut cream from creamed coconut, you can enjoy a fresher, more natural product that is free from these additives.
What equipment do I need to make coconut cream from creamed coconut?
To make coconut cream from creamed coconut, you will need a few basic pieces of equipment. These include a blender or food processor, a saucepan, and a fine-mesh strainer or cheesecloth. You will also need a bowl or container to store the finished coconut cream.
If you plan to make coconut cream frequently, you may also want to invest in a coconut grater or shredder. This can help to speed up the process of grating the creamed coconut and can also be used to grate fresh coconut for other recipes.
How do I reconstitute creamed coconut to make coconut cream?
To reconstitute creamed coconut and make coconut cream, you will need to combine the dried coconut meat with hot water in a saucepan. The ratio of creamed coconut to water can vary depending on the desired consistency of the final product, but a general rule of thumb is to use 1 part creamed coconut to 1 part water.
Once the creamed coconut and water are combined, heat the mixture over low heat, stirring constantly, until the coconut is fully dissolved and the mixture is smooth. This should take about 5-10 minutes, depending on the heat and the ratio of coconut to water.
Can I use coconut cream made from creamed coconut in recipes that call for full-fat coconut milk?
Yes, you can use coconut cream made from creamed coconut in recipes that call for full-fat coconut milk. However, keep in mind that the consistency and flavor of the two products may be slightly different. Coconut cream made from creamed coconut is typically thicker and richer than full-fat coconut milk, so you may need to adjust the amount used in the recipe accordingly.
Additionally, coconut cream made from creamed coconut may have a slightly sweeter and nuttier flavor than full-fat coconut milk, which can affect the overall flavor of the final product. However, in most cases, the difference will be subtle and the coconut cream can be used as a substitute in recipes that call for full-fat coconut milk.
How do I store coconut cream made from creamed coconut?
Coconut cream made from creamed coconut can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To store in the refrigerator, simply transfer the coconut cream to an airtight container and refrigerate at a temperature of 40°F (4°C) or below.
To freeze, transfer the coconut cream to an airtight container or freezer bag and place in the freezer at 0°F (-18°C) or below. When you’re ready to use the coconut cream, simply thaw it in the refrigerator or at room temperature.
Can I make coconut cream from creamed coconut ahead of time and use it in recipes later?
Yes, you can make coconut cream from creamed coconut ahead of time and use it in recipes later. In fact, making coconut cream ahead of time can be convenient and can save you time in the long run. Simply make the coconut cream according to the recipe, then store it in the refrigerator or freezer until you’re ready to use it.
Keep in mind that coconut cream made from creamed coconut will thicken and solidify when refrigerated or frozen, so you may need to stir it or heat it gently before using it in recipes. However, this should not affect the flavor or texture of the final product.