How to Extract Fresh Coconut Cream
Extracting coconut cream is a matter of pressure and temperature. By grating fresh mature coconut meat and mixing it with a minimal amount of hot water, you force the fat to separate from the fiber. Squeezing this mixture through a fine cloth yields a dense, opaque liquid that settles into a thick layer of cream at the top once chilled.
Start with a heavy, brown-husked nut.
The goal is to get the highest fat content, so look for a mature coconut that sounds heavy and sloshes when shaken. Avoid young green coconuts; their meat is too gelatinous to produce cream.
- coconut grater or food processor
- fine-mesh cheesecloth or nut milk bag
- large mixing bowl
- heat-proof kettle
What goes in.
- 1 wholemature brown coconut
- 1/2 cuphot water (just off the boil)
Applying sustained pressure
The cream lives inside the cell walls of the meat. You must knead the warm grated coconut to rupture those walls before straining; a gentle squeeze won't release the fat.
The method.
Open the nut
Pierce the softest eye with a screwdriver to drain the water. Tap the equator of the nut firmly with the back of a heavy cleaver until it splits cleanly in half.
Grating the meat
Scrape the white meat away from the shell. If using a processor, pulse the pieces until you have fine, snow-like flakes, but stop before it turns into a paste.
Hydration
Transfer the grated meat to a bowl and pour the hot water over it. Let it sit for five minutes; the heat softens the oils, making them easier to extract.
Extraction
Place the warm mixture into your cloth. Gather the corners and twist tightly over a bowl, using both hands to apply firm, rhythmic pressure until no more liquid drips out.
Chilling
Place the bowl in the refrigerator for two hours. The thick, white cream will rise to the top, leaving a clear, watery layer at the bottom.
When it doesn't go to plan.
Discard the leftover fiber—often called coconut dregs—or toast it in a dry pan for a crunchy topping.
Use gloves if you find the coconut oils irritating to your skin.
If you want even thicker cream, reduce the water amount to a few tablespoons, but be prepared for a lower yield.
The ones that keep coming up.
Can I use boiling water?
Keep the water just off the boil. If it is too hot, it can scald the proteins and affect the texture of the cream.
How long will the fresh cream last?
Since it contains no preservatives, store it in a sealed jar in the coldest part of your refrigerator and use it within 48 hours.
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