Cream of Coconut


  • 1 part coconut milk (full fat)
  • 1 part sugar
  • ⅛ tsp salt per 400g of sugar
  • 1 tbsp coconut powder per 400g of sugar (optional)


  1. Combine all ingredients in a sauce pan on low-medium heat until the sugar is dissolved.

  2. If using coconut powder, use a stick blender to blend the mixture.

  3. Pour the mixture into a sterilized bottle.

Keep refrigerated, lasts 1 month.


  1. This is a slightly adapted recipe from the one in Art of Drink, we decided to round out the sugar so that it's equal parts. It doesn't really make much of a difference and you have a recipe that is easier to remember.

  2. Note that the coconut milk you use should have at least 15% fat.