Coconut Cream and Coconut Milk

Normally for fresh coconut cream and coconut milk we use only warm water into which we mix freshly grated coconut so that we can squeeze out the cream and milk. You should use warm water so that more coconut milk may be extracted and so that there is a better aroma and flavour. If you use cold water then you will get less milk and a weaker flavour. If you use hot water then you will be extracting too much coconut oil. The coconut cream and milk comes from the meat of the coconut. Every coconut has the watery juice, which you will find inside after you split open the coconut, this does however not have enough flavour for cooking.

Use 1 kg of grated fresh coconut with 400 ml warm water to squeeze out the coconut cream.

Concentrated Coconut Cream: Heat 30ml of normal coconut cream and mix with 1 teaspoons of rice flour or corn flour water (to make the flour water, mix 1/2 teaspoon of flour with 1 tablespoon of water).

Use 1 kg of grated fresh coconut and 600 ml warm water to squeeze out the coconut milk

Substitutes for coconut cream and milk
You can use tinned coconut milk instead of coconut cream. For your own coconut milk use 3 parts of coconut cream and 1 part of water. Powdered coconut and desiccated coconut are only used for making desserts and sweets.