- 2 C. organic coconut milk
- 1 C. Shredded Coconut
- 1/4 C. Coconut Oil
1. Blend coconut milk and shredded coconut in blender. Let coconut mixture sit for 5-10 minutes.
2. Over a medium bowl, strain coconut mixture through a cheesecloth or clean towel. Make sure you squeeze as much liquid as you can into bowl. Should be just under 2 cups.
3. Blend coconut mixture and coconut oil in blender until well combined, transfer to a glass container and store in fridge until ready to use.
NOTE: for a richer coconut cream, add an additional 2 Tbsp coconut oil.