Coconut Cream
by Tarla Dalal
Added to 178 cookbooks
This recipe has been viewed 19715 times
Make your own coconut cream using this extremely simple method. You will never go back to the bought packs again, which do not only cost more but are also filled with preservatives. Coconut cream can be used to make different curries ranging from south-indian to thai curries and various desserts.
Method- Grate the coconut. Pour boiling water over and leave for 30 minutes.
- Put it in muslin cloth and squeeze out.
- This first pressing produces coconut cream, which after several hours of refrigeration acquires the density of double cream.
- You can keep the grated coconut to make coconut milk.
- Carefully grate only the white part of the coconut avoiding the brown skin as it will change the colour of the cream.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 444 cal |
| Protein | 4.5 g |
| Carbohydrates | 13 g |
| Fiber | 13.6 g |
| Fat | 41.6 g |
| Cholesterol | 0 mg |
| Sodium | 20 mg |
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