Description
Fresh coconut cream or butter has no comparison.
Ingredients
Scale
- 2 Thai young coconuts
Instructions
- Starting at the top point of the coconut, cut off the soft white husk all around the top to expose the hard shell underneath. Using the bottom corner edge of the knife (not the blade), gently but firmly whack around the top of the coconut until it cracks open. You don’t really need a meat cleaver or anything that hardcore for this–just a sturdy knife will do.
- Remove the top of the coconut and pour the coconut water out through a fine mesh strainer.
- Using a sturdy spoon or spatula, wedge underneath the coconut meat and scrape along the inside shell to loosen. Remove the meat and place in a medium bowl. The amount of coconut meat and how easily it is to remove will vary from coconut to coconut.
- Once all the meat is removed, cover with cold water. Clean the coconut meat of all stray pieces of shell. The brown bits should come off easily with your fingers in the water, but you can use a spoon to scrape off any stubborn bits. I like to rinse the clean pieces quickly under cold running water to make sure any bits hidden in crevices are washed away.
- Place the cleaned coconut meat in a blender. Pour in coconut water and blend on high speed until smooth and creamy. The amount of coconut water needed will vary depending on how much meat your coconuts yield and how thin you want the coconut cream to be. I usually start with about 1/4 cup of the coconut water and add more as necessary to loosen the cream. Obviously, the more coconut water you add, the thinnner the cream will be. I prefer a thicker, butter-like yet spreadable consistency. Keep in mind that the coconut cream will thicken in the fridge.
- Coconut cream will keep in an airtight container in the fridge for a week or so. I spread it on waffles, stir it into overnight oats, dollop it on cake slices, eat it straight with a spoon, etc. It’s delicious.
- Category: Condiment