Making Vegan cheese using creamed coconut

Creamed Coconut or Coconut Butter is the fat extracted by milling high fat fine grade desiccated coconut.

What is it used for? A common use is to grate or dice some of it into an oriental curry, while it is cooking. The heat of the pan melts the butter and spreads the distinctive coconut flavour through the dish.

However, we experimented with making Vegan Cheese using creamed coconut. Coconut is vegan and is also gluten free, nutritious and high in medium-chain triglycerides or MCT.


– 20 grams of creamed coocnut

– 100ml water

– 2 tablespoons of Agar Agar powder

– 1 teaspoon of nutrtional yeast

– Salt to taste

– Dash of lime/lemon juice 

To start with, we soaked 20 gm of creamed coconut with five times as much water in a pan over heat. We stirred the mixture continuously and allowed the coconut to dissolve in the water. What we got essentially was a pure form of coconut milk. For that is what real coconut milk is – coconut fat and water and no preservative or stabilizer.

Add 2 table spoons of Agar Agar powder as a vegan substitute for gelatine, a tea spoon of nutritional yeast to give it the cheesy flavour, salt to taste and soothing citric such as lime or lemon juice or even an apple cider vinegar. Stir continuously over slow heat with a whisk until all of the ingredients dissolve into a smooth liquid. Transfer immediately into a shape container.

Allow to cool for at least 15 minutes without covering the top. Once cooled allow it to set in a fridge for about 2 hours. And that’s it, you have vegan cheese!

Edible Solutions supply creamed coconut both to private label customers in their own brand (in 200 g packs) as well as to industrial ready meals manufacturers in 14 kg cartons. Please get in touch if you would like to know more about this product on [email protected] or 01483 662013