Coconut Cream

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  1. Preheat oven to hot (400°F.).

  2. With an icepick puncture soft spots in two eyes of a coconut. Drain off the coconut water, measure it, and set aside.

  3. Bake the drained coconut for fifteen minutes.

  4. Gently tap the baked coconut with a hammer until shell falls off easily. Pare off the dark outer skin and cut the meat into one-half-inch cubes. Measure the cubes.

  5. Combine the reserved coconut water with enough scalded milk or boiled water to equal one cup liquid for each one cup of the cubes. Mix one cup liquid and one cup cubes and blend in an electric blender for thirty to forty-five seconds; or grate with a hand grater; or allow the mixture to stand for fifteen minutes. Follow the same procedure with the remaining liquid and cubes.

  6. Drain the mixture through a double layer of cheesecloth, squeezing out as much liquid as possible. An average coconut will make three to four cups of coconut cream. Use the coconut cream for desserts and in curries.