Anyway, here’s what you need to do in order to get the most out of each precious can of coconut goodness.
Open you can of coconut cream/coconut milk. (New to the coconut milk world? Take a gander at Coconut Milk 101.)
Take sillicone molds (my star and heart ones are technically silicon ice cube trays purchased for like a buck at Ikea). I also have some cute ones from Amazon like these. You can usually find them in the baking and candy-making sections of craft stores, as well.
After opening your jar of coconut cream/coconut milk, stir the contents well. Otherwise you’ll end up with some super-creamy cubes and some that are more-or-less just coconut water cubes. Spread the love….and the fat…it’s good for your brain.
Use a 1 Tbsp measuring spoon to fill each cavity in the mold. Let the ice cubes set in the freezer for a couple of hours. Once hardened, transfer the cubes to a container of your choosing to keep in the freezer.
Here are some awesome ways to use your new friend, the coconut cream ice cube:
– Plop it in your coffee or tea (If you like your beverages scolding-hot, this might not be your favorite option, but give it a whirl…you can always reheat it)
– Use in smoothies (you may still need to add some water to help everything blend a bit better)
– Create a creamy, fizzy float!