Coconut Cream (Evaporated Coconut Milk) Recipe

Coconut Cream (Evaporated Coconut Milk) Recipe

Coconut Cream (Evaporated Coconut Milk) Recipe

This one is simple… extremely simple. All you have to do is wait. Literally, all you do is stick some coconut and milk on the stove and stir it a few times. It’s one of those recipes that might seem long if you sit there and stare at it, but it really depends on how you choose to spend your time while you wait for it to boil down. :) Anyway, this recipe is invented by me. Of course it only takes a milk lover and a coconut lover to come up with this… or a coconut milk lover! Fortunately, I am all of the above. The day after I made the Coconut Custard Cake (see my post on it!), I thought “Hey! Why on earth can’t I find evaporated coconut milk in the store? I guess I’ll make my own coconut cream!” So that’s how it began. I looked up how to make evaporated milk and all I did was boil the milk and the coconut together to make a smooth, coconut flavored cream to go in coffee, tea, over oatmeal, porridge, or whatever you think it would be good on or in. Anyway, the coconut cream tasted great! Everyone who has tasted it has loved it. It has a consistency that lies somewhere between evaporated milk and sweetened condensed milk.

One concern that I had about it at first was whether or not 1% milk would be creamy enough to use in the recipe. All of the recipes for evaporated milk that I looked up called for 2% or Vitamin D milk. So, I decided to give 1% milk a try, and it turned out very rich and creamy! :)

Coconut Cream (Evaporated Coconut Milk):

Makes 1/2 to 1 cup coconut cream

3 cups 1% or more% milk

1 cup shredded coconut


1. In a large saucepan, mix the coconut and milk together. Over high heat, bring the milk mixture just to a boil before reducing the heat to medium. Allow the milk/coconut mixture to simmer for about one hour. Be sure to stir it every five to ten minutes so that a “skin” does not form on the milk’s surface. It’s no big deal if it does (just stir it back in), but the skin forms to prevent the milk from evaporating, which is a bit contradictory to the goal here. :)

2. When the hour is up, remove the cream from the heat and strain it into a bowl. Then pour it into a jar and store it in the refrigerator. You’re all done! Enjoy!

Straining out the Coconut

Straining out the Coconut

To the Jar!

To the Jar!


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