I think this is going to be a @Rodiziketan approved do-it-yourself card for your coconut cream cocktails. Fresh ingredients will always be best. If you think you don't have time for this, you'd be very wrong because the next time you make or taste a cocktail that calls for coconut cream, and you get something that expires in 10 years in a can, you're going to regret it.
I rarely do the do-it-yourself type projects, but this one was important to me because of a coconut-mango cocktail that was made for me at a hotel in Miami Beach recently. I begged the mixologist for the recipe and she smiled and said NOPE! I was crushed. She did say that the secret ingredient was FRESH COCONUT CREAM.
This comes from one of my favorite online resources, Imbibe Magazine:
Fresh Coconut Cream
1 whole fresh coconut (about 2 lbs.)
¼ cup water
Pinch kosher salt
⅛ cup granulated sugar
⅛ cup maple syrup
Nail or corkscrew
2 small glass jars
1. Locate the three “eyes” at the top of the coconut. With a nail or corkscrew, carefully puncture a hole through the softest of the three eyes. Drain the liquid inside the coconut into a glass (you can strain this liquid and drink it alone over ice).
2. With a hammer, firmly but carefully hit around the coconut’s equator (imagine the pierced eye as the North Pole). Continue to rotate the coconut to hit around its entire circumference. After several rounds it will split in two.
3. Place the coconut in the freezer for 15 minutes. This will help separate the flesh inside from the hard outer shell. With a paring knife, gently remove the white coconut flesh; discard the shell. Using a vegetable peeler, remove any remaining shell fragments from the coconut flesh.
4. In a blender, pulse the coconut flesh with ¼ cup of water until it resembles a coarse pulp. Scoop the pulp into a cheesecloth-lined colander and strain into a large bowl. Gather the corners of the cheesecloth, and use your hands to wring the cheesecloth-wrapped coconut, extracting as much liquid as possible.
5. Pour the coconut liquid into a small saucepan and bring just to a boil. Stirring with a wooden spoon, reduce heat to medium-low and let simmer for 5 minutes.
6. Remove from the heat and stir in the sugar and maple syrup. Pour into a clean glass jar and let rest overnight at room temperature to allow the cream of coconut to separate from the coconut oil. Scoop off the cream and keep refrigerated for up to 1 week.
Makes about 1 cup.
Anyone care to sit by the pool and do absolutely nothing, with drinks made of this stuff? @allischaaff?