Turmeric Coconut Cream

This recipe is for Turmeric Coconut Cream, which has concentrated flavors and a large amount of turmeric. It serves as a basis for turmeric milk: warm one or two teaspoons with a cup of (rice/nut/coconut) milk and you’re set. You could also add the cream to your tea, or porridge, or raw pie filling, or even a curry. Be creative!


Turmeric has many health benefits, according to ancient cultures as well as modern-day scientific research.

Check out this article if you want a starting point to know more: http://www.greenmedinfo.com/blog/science-confirms-turmeric-effective-14-drugs. Please let me know if you find a better, more objective overview (i didn’t put in the time).

How to get the most out of turmeric

The miracles happen in petri dishes mainly; when you eat turmeric, its effect is more subtle although still amazing. Science is now catching up with ancient knowledge and finding ways to increase the effectiveness of turmeric/curcumin.

As old cuisines have intuitively known and implemented, there’s some things we can do to reap as much benefit from it as possible: when preparing…

– combine with some fat,
– add black pepper
– don’t cook or heat for too long

All are taken care of in this recipe!

Recipe for Turmeric Coconut Cream

  • 1 cup thick coconut milk of good quality (or use santen)
  • 2 heaping tablespoons of ground kurkuma (about 20 gr)
  • 4 cardamom pods or a few pinches of cardamom
  • 1 cinnamon stick
  • 2 star anise
  • 1 clove
  • some ground black pepper
  • a few tablespoons of raw honey or agave syrup

In stead of the above fresh spices, you may want to use one of these ready-made spice mixes: Chinese 5 Spices or the Indian Chai or Garam Masala. In any case, be sure to add black pepper! Add a tiny pinch or drop of vanilla (essence) to bring out all these flavors even better.

Slowly heat the thick coconut milk with the spices in a pan. Do not boil. Simmer until the spices give off their taste and the milk has reached the consistency of a rather smooth cream.

Let it cool down a bit. The cream will set. Then stir in the honey and turmeric. We don’t heat the honey because it would lose its antibacterial power (same reason why we buy real, raw honey and not the cheap one).

Have you tasted it? It will taste creamy, powdery, spicy, sweet, earthy and delicious. (If it tastes sour, your coconut milk is crappy.)

Pour or spoon the cream into a clean jar. Sigh… ahhh. I drink turmeric milk every morning and night now. Perfect bedtime drink!


About the Author:

I love being creative in helping people (and their businesses) glow. As a person and an entrepreneur, my motivation is to live a free, happy and meaningful life and to inspire and support others in doing the same. I create websites for socially conscious entrepreneurs, write articles, cater retreats and facilitate workshops, often traveling, while mostly based in The Netherlands. Connection is key, so drop me a line in the comments or head over to the contact page!


  1. Juuth September 4, 2014 at 10:55 pm - Reply


  2. Juuth – Carrot coconut cashew soup September 25, 2014 at 12:07 pm - Reply

    […] is nice with a spoonful of turmeric cream (check it out!), if you have it. Also, try adding some acai or raw cacao powder, it gives a nice little extra […]

  3. Jan July 3, 2015 at 12:10 pm - Reply

    Hi Juuth, thanks. I was actually looking for a recipe using coconut cream. Reason is that manu milks are being heat trated UHt and have many added food additives. I find that using ghee, grassfed cowbutter, real full cream is sometimes better than using milks. I even reconstitute cowmilk using yoghurt. Minus the lactoseand sugar as I am type 2 diabetic.
    Would you have such recipes using only creams?

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