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I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it.

I read on a website that coconut cream is basically what separates on top of prepared coconut milk. Being unable to get my hands on a coconut, I have tried alternative technique (that did sound plausible to me): to boil coconut flour in a pot with enough water to cover it all, and then to strain it using cheesecloth.

What I got is a liquid that is mostly water, with slight taste of coconut, and it appears that nothing is going to separate on top of that liquid.

Is there something wrong with my alternative technique, or is that coconut flour can't even remotely replace freshly shredded coconut?

Any other thoughts?

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I've edited the title to what I think more accurately describes the question; let me know if I've missed the mark. –  Aaronut Oct 14 '10 at 21:50
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3 Answers 3

up vote 4 down vote accepted

Coconut flour is what remains1 when extracting the milk from coconut. So I doubt you can make anything resembling coconut milk (much less coconut cream) from it, unless the manufacturer has done an exceptionally poor job of doing so already!

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That's what I have figured out in the meanwhile, by reading about process of getting coconut flour. Thanks. –  mr.b Oct 15 '10 at 13:43
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There is little to no fat in coconut flour. Cream is largely fats. You're not going to get coconut cream by adding water.

You probably could, however, make something delicious by mixing coconut flour with 35% cream and then proceeding with a cream-based recipe.

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Thanks for the tip of mixing the two. Will try it sometime, when I get my hands on real coconut cream! :) –  mr.b Oct 15 '10 at 13:44
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No no. I meant add the coconut flour to regular cream, from cows. –  daniel Oct 15 '10 at 14:20
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Have you tried to mix the coconut flour with coconut oil? Mix thoroughly, then let sit in an enclosed jar for later use in recipes. I hope this was helpful.

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