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?
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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