Cream of coconut, that luscious, sweet, and intensely coconut-flavored ingredient, is a staple in tropical cocktails, desserts, and even savory dishes. But what exactly is cream of coconut, and more importantly, how do you get your hands on it – whether you’re starting with a whole coconut or just want to know the best way to source it? This article dives deep into the world of cream of coconut, exploring its origins, how it differs from other coconut products, and providing detailed instructions for making your own, as well as tips for buying the best quality commercial versions.
Understanding Cream of Coconut
Before we delve into the “how,” let’s define exactly what we’re talking about. Cream of coconut is a sweetened coconut product with a thick, almost syrupy consistency. It’s not the same as coconut cream, coconut milk, or coconut water, although all are derived from the same source: the coconut palm (Cocos nucifera). The key difference lies in the addition of sugar.
Coconut cream is the thick, rich layer that rises to the top of refrigerated coconut milk. It’s unsweetened and used as a dairy-free alternative in many recipes. Coconut milk is made by simmering shredded coconut flesh in water and then straining it. It can be found in varying levels of fat content (full-fat, light). Coconut water is the clear liquid found inside young, green coconuts. It’s naturally sweet and refreshing.
Cream of coconut, on the other hand, is specifically created by blending coconut cream with a significant amount of sugar. This sugar not only sweetens the product but also acts as a preservative and contributes to its characteristic thick texture. This intense sweetness is what distinguishes cream of coconut.
Making Cream of Coconut From Scratch
Creating your own cream of coconut from scratch allows you to control the level of sweetness and ensure you’re using high-quality ingredients. While it requires a bit more effort than simply buying a can, the resulting flavor is often far superior.
Gathering Your Ingredients and Tools
The primary ingredient is, of course, a mature coconut. Look for a coconut that feels heavy for its size and has clear, un-moldy “eyes.” You’ll also need granulated sugar (cane sugar is a good choice), and water.
As for tools, you’ll need a sturdy knife or cleaver to crack the coconut, a hammer (optional), a vegetable peeler, a blender or food processor, a fine-mesh sieve or cheesecloth, and a saucepan.
Cracking the Coconut
This can be the trickiest part, but with the right technique, it’s manageable. There are several methods, but here’s a reliable one:
- Drain the Coconut Water: Use a screwdriver or ice pick to puncture two of the three “eyes” on the coconut. Drain the water into a glass – you can drink it later!
- Locate the Equator: Find the natural line that runs around the circumference of the coconut.
- Crack the Coconut: Hold the coconut firmly in one hand and use the blunt edge of a cleaver or a hammer to strike the coconut along the equator. Rotate the coconut after each strike. The goal is to create a crack all the way around.
- Separate the Halves: Once the crack is complete, you should be able to pry the coconut open into two halves.
Extracting the Coconut Meat
Now comes the task of separating the coconut meat from the shell.
- Loosen the Meat: Use a sturdy spoon or a butter knife to carefully pry the coconut meat away from the shell. This can be a bit tedious.
- Peel the Brown Skin: Once you’ve extracted the meat, use a vegetable peeler to remove the thin, brown skin. This skin can impart a slightly bitter flavor.
- Rinse and Chop: Rinse the peeled coconut meat and chop it into small pieces.
Blending and Straining
This step transforms the coconut meat into a creamy base.
- Blend the Coconut: Place the chopped coconut meat into a blender or food processor. Add just enough water to cover the coconut (usually about 1-2 cups).
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes.
- Strain the Mixture: Line a fine-mesh sieve with cheesecloth. Pour the blended coconut mixture into the sieve and let it strain for at least 30 minutes, or up to a few hours. This will separate the coconut milk from the pulp.
- Squeeze Out the Remaining Liquid: Once most of the liquid has drained, gather the edges of the cheesecloth and squeeze out any remaining coconut milk. This step extracts the maximum amount of flavor.
Sweetening and Simmering
This final step creates the signature sweetness and thickness of cream of coconut.
- Combine Coconut Milk and Sugar: In a saucepan, combine the strained coconut milk with an equal amount of granulated sugar. The ratio is generally 1:1 (e.g., 1 cup coconut milk to 1 cup sugar).
- Simmer Over Low Heat: Place the saucepan over low heat and stir constantly until the sugar is completely dissolved.
- Thicken the Mixture: Continue to simmer the mixture over low heat, stirring occasionally, until it thickens to a syrupy consistency. This may take 30-60 minutes. Be patient, as the mixture will thicken further as it cools.
- Cool and Store: Remove the saucepan from the heat and let the cream of coconut cool completely. As it cools, it will thicken even more. Store in an airtight container in the refrigerator for up to a week.
Buying Cream of Coconut: What to Look For
If making your own cream of coconut seems too time-consuming, there are several commercially available options. However, not all brands are created equal. Here’s what to look for when buying cream of coconut:
Ingredients
The ingredient list should be short and simple. Ideally, it should contain only coconut, sugar, and possibly a stabilizer like guar gum. Avoid brands with artificial flavors, preservatives, or high fructose corn syrup.
Consistency
Good quality cream of coconut should be thick and creamy, but not overly thick or pasty. It should pour smoothly from the can or bottle.
Flavor
The flavor should be intensely coconutty and sweet, but not cloyingly so. There shouldn’t be any artificial or off-putting flavors.
Packaging
Look for cream of coconut in cans or bottles that are free of dents or damage. Glass bottles are often preferred as they don’t impart any metallic taste.
Popular Brands
Several brands are known for producing high-quality cream of coconut. Coco Lopez is arguably the most well-known and widely used brand, especially in the bartending world. Other reputable brands include Real Cream of Coconut and Goya Cream of Coconut. Experiment to find your favorite.
Using Cream of Coconut
Once you have your cream of coconut, the possibilities are endless. Here are just a few ideas:
- Cocktails: Cream of coconut is a key ingredient in classic tropical cocktails like Piña Coladas, Chi-Chis, and Coquitos.
- Desserts: Add it to cakes, cookies, ice cream, and puddings for a rich coconut flavor.
- Sauces: Use it to create creamy coconut sauces for savory dishes like curries and seafood.
- Smoothies: Blend it into smoothies for added sweetness and flavor.
Tips for Working with Cream of Coconut
- Shake Well: Before using, shake the can or bottle of cream of coconut vigorously to ensure that the ingredients are well combined. Separation is normal.
- Adjust Sweetness: Cream of coconut is very sweet, so adjust the amount of sugar in your recipes accordingly.
- Storage: Once opened, store cream of coconut in an airtight container in the refrigerator for up to a week.
Cream of coconut is a versatile and delicious ingredient that can add a touch of tropical sweetness to a wide variety of dishes and drinks. Whether you choose to make your own or buy it pre-made, understanding its unique characteristics and how to use it will unlock a world of culinary possibilities.
What is the difference between cream of coconut and coconut cream?
Cream of coconut and coconut cream are often confused, but they are distinct products. Coconut cream is the thick, rich layer that rises to the top of a can of refrigerated coconut milk. It has a high fat content and a subtle coconut flavor, making it suitable for dishes where you want a creamy texture without overwhelming sweetness.
Cream of coconut, on the other hand, is a sweetened product made from coconut cream and sugar. It’s significantly sweeter and has a concentrated coconut flavor, primarily used in cocktails, desserts, and other sweet preparations. Think of it as a coconut syrup, specifically designed to add both sweetness and intense coconut flavor.
How do I make cream of coconut from scratch using a fresh coconut?
To make cream of coconut from scratch, you’ll first need to crack open a mature coconut and extract the flesh. Grate the coconut flesh finely, then blend it with an equal amount of hot water. This will help release the coconut cream from the flesh. Strain the mixture through cheesecloth, squeezing out as much liquid as possible.
The strained liquid is your coconut cream base. To transform it into cream of coconut, gently heat the coconut cream in a saucepan with an equal amount of sugar, stirring constantly until the sugar is completely dissolved. Let it simmer for a few minutes to thicken slightly, then allow it to cool completely before storing in an airtight container in the refrigerator.
What are some common uses for cream of coconut?
Cream of coconut is a versatile ingredient primarily used for adding sweetness and a concentrated coconut flavor to various dishes and beverages. It’s most famously used in cocktails like piña coladas and other tropical drinks, where it contributes to the creamy texture and signature coconut taste.
Beyond cocktails, cream of coconut can be incorporated into desserts such as coconut cakes, puddings, and ice cream. It can also be used to create a sweet coconut glaze for baked goods or added to smoothies for an extra burst of flavor. Its intense sweetness means a little goes a long way, so it’s best to use it sparingly and adjust to your taste.
How should I store cream of coconut, and how long does it last?
Once opened, cream of coconut should be stored properly to maintain its quality and prevent spoilage. Transfer the remaining cream of coconut to an airtight container. This helps to prevent it from absorbing odors from the refrigerator and keeps it fresh.
Store the sealed container in the refrigerator. Properly stored cream of coconut typically lasts for about two to three weeks. Always check for any signs of spoilage, such as an unusual odor or discoloration, before using. Homemade cream of coconut may have a shorter shelf life due to the absence of preservatives.
Can I use coconut milk instead of coconut cream to make cream of coconut?
While you can technically use coconut milk to make cream of coconut, the result won’t be as rich or flavorful. Coconut milk has a lower fat content compared to coconut cream, so the final product will be thinner and less concentrated in coconut flavor. You may also need to adjust the amount of sugar you add to achieve the desired sweetness.
For the best results, it is highly recommended to use coconut cream. If you only have coconut milk available, try refrigerating it overnight and carefully scooping out the thick layer of cream that forms on top. Use this thickened portion as a substitute for coconut cream, acknowledging that the final cream of coconut may still be slightly less dense.
Is there a non-dairy alternative to cream of coconut?
While traditionally made with coconut cream, which is inherently dairy-free, a vegan cream of coconut alternative can be made using other plant-based ingredients. You can create a substitute by blending full-fat coconut milk with a sweetener like agave nectar or maple syrup and a thickener like cornstarch or tapioca starch.
Adjust the amount of sweetener and thickener to your preference, aiming for a consistency similar to traditional cream of coconut. This alternative will provide a similar sweetness and flavor profile while remaining entirely plant-based. Remember to store it properly in the refrigerator and use it within a week or so.
What are some potential problems I might encounter when making homemade cream of coconut, and how can I fix them?
One common issue is the cream of coconut not thickening sufficiently. This could be due to insufficient simmering time or an imbalance in the ratio of coconut cream to sugar. To fix this, return the mixture to the saucepan and simmer over low heat for a longer period, stirring constantly, until it reaches the desired consistency. Be careful not to scorch it.
Another problem can be graininess in the final product. This is usually caused by undissolved sugar. Ensure the sugar is fully dissolved during the heating process by stirring constantly. If graininess persists, you can try straining the mixture through a fine-mesh sieve after it has cooled slightly to remove any undissolved sugar crystals.