Probably one of the more traditional uses is within curries. Coconut cream adds a creamy element to a curry (like this Creamy Vegan Thai Green Curry), without watering it down as coconut milk does. When making coconut cream, it’s worth noting that it has a short shelf life (just a few days) so is worth making in smaller batches. It’s hard to give you an exact amount of cream you’ll get out of each coconut, as this really depends on the size of the fruit and amount of meat inside. You can keep the remaining shredded coconut and dry it either in low temperature in the oven or out in sunny well-aired corner/window sill. Next, add the coconut flesh to a high-speed blender/food processor and blitz to shred it. Add 4 cups of water and blend again to obtain coconut milk. Now in a larger bottle, this Cacao and Coconut Hand Cream is the perfect sink companion for our Cacao and Aloe Vera Hand Wash. Soothe, heal, and regenerate your hands after washing, with replenishing natural ingredients. Bathroom guests are sure to be impressed by the extra touch of luxury. However, you may be tempted to keep it a sumptuous secret just for yourself.

A whole variety of desserts could benefit from this dairy-free cream from mousses to pies, to tarts – like this Vegan Earl Grey Blueberry Tart or this Vegan Pumpkin Pie Recipe. Plus, coconut milk is usually made using less coconut, combined with water. The cream, however, uses more coconut and requires the mix to separate (as you’ll see in the DIY below).Note* you can then use the coconut shell to make DIY coconut bowls. However, if you want to do this – it’s best to use the saw method and cut them open through the middle. You might also want to skip the step of making the holes, but in this case, you might lose the coconut water unless you open it over a bowl and then strain the liquid.

This deliciously rich hand cream will leave your hands soft, supple, and smelling heavenly. Inspired by the beautiful island of Saint Lucia, where fragrant cacao pods grow amongst vibrant coconut palms, it will lift your senses and transport you to a land of sun and sea. Note: depending on how many coconuts you are blending, you might have to do this multiple times. Not all the coconut flesh will fit in the blender if you’re making a massive batch. Also, it will be harder for the machine to blend very big amounts at once. So once you have your fresh coconut cream, it’s time to use it – of course. So, here are a few options for you: This recipe is gluten-free and great for those who are lactose intolerant or dairy-free as it can be used as a dairy replacement in so many recipes. Making it homemade also tastes so much better than canned (if I do say so myself) versions from grocery stores.Plus, regardless of which method you decide to use – when making this cream, you’ll get the delicious by-product of desiccated coconut that you can then dry out and use for a variety of recipes. One of my favourite ways to use this is to make it into coconut whipped cream. You can then use this as a dairy-free ‘frosting’/cream for cakes – like this Raspberry & Coconut Cake recipe. Begin by extracting the coconut water from the coconuts. You can do this by using a screwdriver, nail or similarly sharp tool and create holes in the coconut eyes, to drain the water (which you can drink straight or add to smoothies).