Ingredients
- 1 mature brown coconut.
Directions
- 1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Pierce the softest eye of one brown coconut with a screwdriver and drain the liquid into a bowl.
3. Bake the whole coconut for 15 minutes. After this time, remove coconut from the oven and use a hammer to crack the shell. Carefully lever out the flesh with the point of a strong knife. Remove the brown membrane from the white flesh using a sharp knife, and roughly chop the flesh.
4. Place the coconut flesh, coconut water and 1 ½ cups of water in a high-powered blender. Process on high for 2 minutes or until it’s looking nice and sloppy.
5. Line a fine mesh sieve with a square of cheesecloth and place it over a bowl. Pour in the coconut mixture. Grab the cheesecloth corners and squeeze the daylights out of it. You should get about 2 cups of delicious, creamy coconut cream.
Ingredients
- 1 mature brown coconut.
Directions
- 1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Pierce the softest eye of one brown coconut with a screwdriver and drain the liquid into a bowl.
3. Bake the whole coconut for 15 minutes. After this time, remove coconut from the oven and use a hammer to crack the shell. Carefully lever out the flesh with the point of a strong knife. Remove the brown membrane from the white flesh using a sharp knife, and roughly chop the flesh.
4. Place the coconut flesh, coconut water and 1 ½ cups of water in a high-powered blender. Process on high for 2 minutes or until it’s looking nice and sloppy.
5. Line a fine mesh sieve with a square of cheesecloth and place it over a bowl. Pour in the coconut mixture. Grab the cheesecloth corners and squeeze the daylights out of it. You should get about 2 cups of delicious, creamy coconut cream.