This homemade cream of coconut is rich and sweet, and really easy to make. Just one can of coconut cream and a cup of sugar, stirred together until dissolved. No cooking required.
About this recipe
Cream of coconut is a sweetened coconut syrup used in tropical cocktails and mocktails. It’s what gives a pina colada or a blue Hawaiian mxocktail that rich, creamy coconut flavor. It’s different from coconut cream because coconut cream is unsweetened while cream of coconut is sweetened and much thicker.
This version is made with coconut cream and white sugar, stirred together until the sugar is fully dissolved. No heating needed! It’s not as thick as store-bought cream of coconut but it’s all natural, takes about two minutes and tastes great.
One thing worth knowing: some coconut creams will turn slightly grey when you stir the sugar in. This is most common with natural, additive-free coconut creams that don’t contain whitening agents. Many brands add these to keep the product looking bright white. If your coconut cream turns grey it just means it’s a more natural product, and it doesn’t affect the flavor.
It keeps in the fridge for up to two weeks. For more mixer ideas, browse my cocktail mixer recipes.
Key ingredients and why
- Coconut cream: Use a full-fat coconut cream for the richest flavor and texture. It’s thicker and more concentrated than coconut milk, which is what you want here.
- White sugar: Keeps the flavor clean. Brown sugar would add a caramel note that competes with the coconut.
- Salt: Just a small pinch. It makes the coconut flavor taste more rounded.
Instructions
- Here is how to make cream of coconut.
- Open the can of coconut cream and pour it into a clean jar or bowl.
- Add the sugar and salt and stir until fully dissolved. This takes a few minutes of stirring.
- Pour into a clean glass jar and store in the fridge.
Tips
- Stir well. The sugar can settle at the bottom so make sure it’s fully dissolved before using.
- Don’t worry if it turns grey. This is most common with natural, additive-free coconut creams that don’t contain whitening agents. It doesn’t affect the flavor.
- Full-fat coconut cream only. Low-fat versions are too thin and won’t give you the right consistency.
- Storage. Keep in a sealed jar in the fridge for up to two weeks. Shake or stir before using as it may separate.
Ways to use it
- Pina Colada Mocktail – the classic use for cream of coconut
- Blue Hawaiian Mocktail – tropical and stunning blue
Cream of Coconut Recipe
Ingredients
- 1 can coconut cream not coconut milk
- 1 cup granulated sugar
- 1/8 teaspoon salt
Instructions
- Pour the coconut cream into a clean jar or bowl.
- Add the sugar and salt and stir well until fully dissolved.
- Pour into a clean glass jar and store in the fridge for up to two weeks.
Notes
- Some coconut creams will turn slightly grey when mixed with sugar. This is most common with natural, additive-free products that don’t contain whitening agents and doesn’t affect the flavor.
- Stir or shake before using as the mixture may separate in the fridge.
- Full-fat coconut cream gives the best flavor and consistency.
- Keeps in the fridge for up to two weeks.
