Make Coconut Milk from Coconut Cream

Revision as of 22:04, 8 January 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)

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When the pantry only contains coconut cream and you need coconut milk, don't despair! That cream can be turned into milk.

Steps

Coconut cream and water

  1. Purchase or take out the coconut cream can.
  2. Open the can and pour the coconut cream into two bowls. Make sure to include an even amount of coconut cream in each bowl.
  3. Add water to each bowl. The amount will depend on the consistency you want. It's best to add small amounts and build up rather than to overdo it.
  4. Mix the Make Coconut Cream Pie and water together thoroughly. The consistency should be smooth and look like - coconut milk!
  5. Use or store. If storing, pour into a suitable storage container or jar and refrigerate (such as a glass jug or bowl with lid). Don't keep it longer than a few more days though or it will go off.

Coconut cream and coconut water

Using coconut water instead of just water will make the coconut milk sweeter; it will taste more like coconut than any of the coconut milk purchased from stores. It doesn't cost much more either.

  1. Choose a suitable coconut cream. You can make this by the cup or by the quart.
  2. Open the can. Pour the coconut cream into two bowls, in even amounts.
  3. Add coconut water to each bowl. Mix it at the ratio of about 1 ounce of coconut cream to either 7 or 8 ounces of packaged coconut water.
  4. Stir vigorously or shake. You now have coconut milk made at home.
  5. Use or store. Refrigerate if storing, or follow the freezer method in the Tips.

Tips

  • To freeze coconut cream (or milk), pour into 1 ounce ice cube trays. This makes it very easy to have an ounce of coconut cream or milk on hand as you need it. It won't spoil in the fridge or can.
  • This coconut milk can be used in any recipe that calls for coconut milk.

Things You'll Need

  • Coconut cream
  • Can opener
  • Two bowls
  • Water
  • Storage container (optional)

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Sources and Citations

  • Thanks to New Zealand master chef Brett McGregor for method 1.

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