Best Homemade Coconut Cream Recipes
HOMEMADE COCONUT ICE CREAM
I grew up with my Dad's version of this homemade coconut ice cream recipe and I wanted a non-dairy ice cream that still took me back to my childhood. I really like this version!
Provided by MaryLou Hunter
Time 4h40m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs for about 30 seconds and set aside.
- Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
- Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 53.9 g, Cholesterol 62 mg, Fat 27.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 24.1 g, Sodium 48 mg, Sugar 50.5 g
HOMEMADE COCONUT CREAM
Coconut cream fresh from your kitchen. Found on About.com when researching recipes for ZWT5. To be used in savory dishes, desserts, and drinks. Use within five days.
Provided by Julie Bs Hive
Categories Beverages
Time 35m
Yield 1 quart
Number Of Ingredients 2
Steps:
- In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
- Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
- The remaining coconut flesh may be air-dryed and/or toasted for other uses.
- Refrigerate the coconut cream and use within 5 days.
Nutrition Facts :
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