The video we are going to show is sensational, in addition to teaching how to do it low carb cream of coconut, will also show you how to make the homemade coconut milk and the homemade coconut flour.

How many times do we need to use an ingredient that replaces the famous Cream?
Sometimes it is possible to replace it with rice or soy creams found in the market.
But what if there are restrictions on soy?
Or… what if it’s interesting for the flavor of this cream to stand out, combining with the flavor of a homemade sweet?
For some people, vegetable creams pressed in oil have a characteristic flavor, reminiscent of the oil used in their production.
In these cases, we usually use the coconut cream.
The taste is pleasant, although strong, and can contribute to a more interesting final result in your diet or recipe.

Low carb sour cream | How to make it

That's right, before we make the cream, we'll first need to produce the coconut milk.
Preheat the oven to 240ºC, remove all the water from a dry coconut, place it on a baking tray and bake for 15 minutes or until it is well cracked. It is important to remove all the water so you don't burn yourself later.

Wait for it to cool and then gently hammer it to help break up the rest. Separate the skin from the pulp using a blunt knife. Chop the pulp into smaller pieces.

In a blender, place this coconut pulp, add the hot water and blend for 3 minutes. If your blender is small, divide it into two parts.

Wait until it is lukewarm so you don't burn yourself and then strain it using a clean cloth or a very fine sieve.

The homemade coconut milk is ready.

To do the low carb cream coconut, just leave it in the fridge overnight and all the fat will be on top, this fat will be our low carb cream. Very easy, right?

To make coconut flour, simply place all the crushed pulp in a baking dish and bake until golden brown.

Very simple and quick, 3 things with one ingredient: Coconut milk, coconut flour and low carb cream

coconut.

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