Recipe method updated 1st June 2018 (Mill coconut first so the end result is not gritty).
Ros Hansen, a very good friend and ThermoFunkies member from Perth, blew me away mid 2013 when she shared with me how it is possible to make coconut milk and coconut cream in the thermomix!
I make a lot of curries so being able to make these staples myself saves me a small fortune! There are recipes floating around that require the milk/cream to be cooked. I really like this recipe as it is literally made in minutes.
Many thanks Ros for sharing your recipe with me, so I can now share with the rest of the Thermomix world! 🙂
ThermoFun – Coconut Milk and Coconut Cream Recipe
Ingredients
Coconut Milk
- 40g coconut, desiccated or shredded
- 400g water
Coconut Cream
- 100g coconut, desiccated or shredded
- 300g water
Instructions
Coconut Milk
- Place coconut into TM bowl and mill 8 sec / speed 10.
- Add water and mix 1 min / speed 10.
- Scrape down and repeat.
Coconut Cream
- Place coconut into TM bowl and mill 8 sec / speed 10.
- Add water and soak 5 mins.
- Cook 2 mins / 37°C / speed 2.
- Mix 1 min / speed 10. Scrape down and repeat.
Notes
• No need to wash TM bowl, you can continue on to make a curry etc.
• This is great to make after making a spice blend.
• Can be frozen for later use.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Do you strain and if so what do you do with the pulp?
Personally I don’t Joy – as I tend to just use it in curries. However I know that some do strain it.
After straining the milk, spread the coconut pulp on a baking tray lined with baking paper. Dry in the oven (120C) for 45–60 minutes, making sure all the moisture has evaporated. Then pour the dried pulp into your Thermomix and blitz on a high speed for 30–60 seconds until you have coconut flour.
Store in an airtight container and use the flour for baking. 🙂
OH YES!!!! I am sooooo excited by this!!! I make a lot of curries too and I use lots of coconut milk for my breakfast smoothies (buying lots of long life versions). I am now so excited that I can make my own easily and use it for soooooo many things! Thank you for the extension with coconut flour too that is awesome! I can’t wait to try!!! 😀
Oh snap, thank you very much for posting this! It is gonna help me when I order Coconut Milk at the grocery store! So Wonderful!
I made the coconut cream to go in a curry and it was great! Very quick and easy. I didn’t both straining it as I threw it straight into the curry.
I tried it without straining it in a curry recipe and it was far from acceptable. Next time I will try straining and see how it goes. I definitely DO NOT like the texture!
Made this last night to use instead of water in my rice cooker and it was a flop 🙁 I followed the recipe exactly, but when hubby when to use it – straight out of my thermie (called Manu!) he said it was just damp shredded coconut, there was barely any liquid. Any suggestions as to where I went wrong? And can I rescue it or use it some other way – don’t want to throw it out.
same happened to me …?
Just found your site and I’m about to make some coconut milk. Thank you so much in advance.
Welcome Fiona and thank you! 🙂
how long will the coconut water and coconut cream last for and is it stored in the cupboard or fridge when made. Thanks. Cheers Ros
Hi Ros, I only ever make it when required. However I would say three days in the fridge would be fine. It also freezes well too. 🙂
How long would it last in the freezer? Thinking of doing some for my SIL as part of her ‘new baby’ gift basket of goodies I am giving her when baby arrives. 😀 I love making this just before I make curries but I haven’t tried to keep it for any longer.
Sorry Tarryn I’d be completely guessing – but I’d say 3-6 months.
Hi, I just tried to make the coconut milk using desiccated coconut purchased at woolworths. it didn’t seem to blend together and it was like chunky coconut water.
I followed the recipe
I was wondering if I was supposed to grind the coconut down first? does it only work with “pure” coconut, with no preservatives?
would appreciate any feed back
Thanks!
Deb I only use the desiccated coconut from Woolworths too. As you suggested you can grind the coconut down first and then add the water. I tend to just make this when I am putting it in a curry.
Thank you Leonie for inspiring me as have never made coconut cream and will never buy store bought again!
Please forgive me for not following the recipe to a tee as I made several batches and it worked each and every time consistently with the 100 grams desiccated coconut and 300 grams water. I did the coconut milk portion 1 minute, speed 10; no need to repeat or scrape down. I then went to step 2 of coconut cream —Warm for 2 mins / 37°C / speed 2
Blend for 1 minute / Speed 9-10; again no need to repeat and was a creamy dream that was perfect in your Thai Chicken Curry recipe!
Hope the feedback helps! This makes 250 grams of coconut cream in each batch; no need to strain!
Joanne
Thank you Joanne – feedback is always welcome! Thanks! 🙂
I cannot understand why your resutl was like coconut cream. Mine was not at all smooth like the commercial coconut milk or cream.
yay worked perfectly – should be no surprise! thanks Leonie for another great tip.
Leonie, there is a product called coconut milk powder. Do you know if this is effectively the same as what you call coconut flour ie dried coconut pulp (from making coconut milk/cream using dessicated coconut) that’s been blitzed? The coconut powder I have bought has some things added that I don’t want! Thanks in advance!
Beth I don’t know for sure but I’d say it is.
Coconut milk powder is just what it says, powdered coconut milk. Like powdered cow’s milk, it makes up into fluid milk with the addition of water. Handy, if not nearly as tasty as making it from fresh or dessicated coconut. If you want the fibre, you need to buy coconut flour, not milk powder.
If you can’t find coconut flour without additives, then drying and grinding the leftover pulp will give you what you want. Drying it yourself also offers the option of toasting the pulp to give a different, delicious flavour. The dried pulp grinds well in a TM.
How much coconut milk and coconut cream does each recipe make??
And have you ever doubled the batches? Did it still turn out??
Donna it makes the equivalent of a 400ml can. I dont recall doubling it but it would be ok to.
I made the coconut cream today using no name Woolies desiccated coconut. Worked perfectly but note that it makes 250ml when strained. I was putting the cream into Quirky Joe’s rice pudding and actually needed 400ml for the recipe. Had to make up the rest using normal milk, so I’ll need to work out the ratios for next time. Made lovely cream!
Thank you Tes. Good to know the quantity after straining it. I never strain it but I mainly use it for curries etc where it doesnt need to be.
I have just made this coconut milk and it is delicious! Mine made exactly 400mls using the amounts above. I strained it through a nut milk bag and it’s so creamy and lovely.
I currently have the pulp – which isn’t much once you squeeze out all the liquid in the nut milk bag – in the oven drying as mentioned above. Love my Thermomix! I won’t buy another can of coconut milk! This is TOO easy!
Very easy hey Paula 🙂
Just made this for the green curry, love not having cans in the cupboard.
Awesome, more room for chocolate 😀
This is amazing! So cheap and quick to make, used the cream for a cake icing turned out perfect! Thank you
That’s so great to hear Joslin! Any cake left 😀 ?
This is so handy. Love the revision of. A quick blitz first. Haven’t bought coconut cream or milk since I found thermofun 😍
Fabulous to hear Lisa! 🙂