Coconut Cream | TMix+
Basics & Foundation Recipes

Coconut Cream

Time: 2 seconds belting the coconut: 2–5 minutes removing the coconut flesh from the shell; 5–10 minutes peeling the flesh from the skin: 40 seconds in the Thermomix; 2 minutes squeezing the cream from the flesh
Yield: 300 millilitres, a generous cupful
1 whole coconut
400 grams lukewarm water
  1. Crack the coconut in half. The obvious question is how? The answer is: any way you can; options include the back of a heavy knife or cleaver, or hammer.The wish is to get a clean break through the heart and soul of the coconut. Do it over a bowl and collect the water inside. Drink it, or discard it. The outer shell will generally retain the flesh and its thin brown outer covering; it takes a little energy to remove the flesh from the shell. There are machines that will grate the coconut in the shell, but once the flesh is removed from the shell, this is relatively easily done with a good peeler, or a sharp knife and a dose of patience.
  2. Chop the peeled flesh roughly, place it into the Thermomix bowl and add 200 grams lukewarm water. Blend 20 seconds/speed 8.
  3. Scrape down the bowl and blend again 20 seconds/speed 8 or until the flesh is very finely chopped.
  4. Pour the mixture into a muslin cloth or nut milk bag or very clean tea towel or an unused Chux kitchen wipe. Hold the bag over a bowl and squeeze it quite firmly to extract the milk. Good therapy. Once the first squeeze has been done, do it again, over another bowl. The second squeeze will be even better therapy and will produce more milk than cream.
  5. Once you’ve done that, put the pulp through the same process again, again with 200 grams of lukewarm water, and blend 10 seconds/speed 8. This run will be much less concentrated, but it’s better than nothing. Reserve the pulp for another day (allow the pulp to dry in a sunny window for an hour or so, then refrigerate. It’s delicious as a crust for fried prawns).
  6. Pour the milk into a jar or jars and allow it to stand. After an hour or so it will separate into two clear layers and the coconut cream will rise to the top, and be quite firm. Refrigerate until needed, but it is best used within hours. The cream will keep well in the fridge for a few days in a sealed jar.