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Coconut Cream

A great substitue for heavy cream. Great for curries, ice cream bases and more!
  • Servings:
  • 2


  • 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.

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