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Pouring coconut cream into a jug.

Homemade Coconut Cream

Romy
Learn how to make coconut cream from shredded or desiccated coconut and hot water. This easy 2-ingredient homemade coconut cream is rich, smooth and perfect for curries, sauces, soups and desserts.
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Prep Time 5 minutes
Cook Time 0 minutes
Soaking Time 30 minutes
Total Time 35 minutes
Course Sauce
Cuisine Global
Servings 1 cup (240 ml)

Equipment

  • blender
  • Fine-mesh strainer or cheesecloth
  • Jar or airtight container

Ingredients
  

  • 2 cups raw coconut chips or desiccated coconut about 200 g
  • 3 cups water 720 ml

Instructions
 

  • Soak the coconut chips in water for at least 30 minutes.
  • Drain and rinse well.
  • Blend the coconut chips with fresh water until smooth and creamy.
  • Pour through a fine-mesh strainer or cheesecloth to remove bits.
  • Transfer to a jar or airtight container and refrigerate.

Notes

  • Store in fridge up to 1 week or freeze up to 6 months.
  • Perfect as a thick, creamy addition to both sweet and savory dishes.
  • Use unsweetened coconut to avoid altering flavor.
Keyword 2-ingredient coconut cream, coconut cream, coconut cream from desiccated coconut, coconut cream from shredded coconut, coconut cream recipe, easy coconut cream, homemade coconut cream, how to make coconut cream, vegan coconut cream