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Coconut Cream And Coconut Milk

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  Shredded coconut 2 Cup (32 tbs)
  Whipping cream 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)

Combine the coconut, cream and milk in a mixing bowl.
Cover and chill for ten to twelve hours.
Carefully transfer the cream from the top of the coconut mixture into a small jar.
This is the coconut cream.
Cover and refrigerate.
The remaining liquid is coconut milk.
Pour into another jar, cover and refrigerate.
Both are excellent for use in Asian drinks and dishes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 1231

% Daily Value*

Total Fat 140 g216.1%

Saturated Fat 104.7 g523.7%

Trans Fat 0 g

Cholesterol 354 mg118%

Sodium 188.7 mg7.9%

Total Carbohydrates 50 g16.5%

Dietary Fiber 14.4 g57.6%

Sugars 35.1 g

Protein 13 g25.2%

Vitamin A 4.6% Vitamin C 8.8%

Calcium 41% Iron 22%

*Based on a 2000 Calorie diet

Coconut Cream And Coconut Milk Recipe