Print Recipe


Prep Time5 mins
Cook Time15 mins
Total Time2 d 20 mins
Servings: 1



  • 1 400 ml Can Coconut Cream/Milk
  • 2 teaspoons Lemon Juice


  • Candy Thermometer
  • Sieve/Strainer
  • Cheese Cloth/Tea Towel/Paper Towel



  • Place an opened can of coconut cream or milk in the fridge overnight (the milk may require up to 24 hours to thicken). The cream/milk will thicken on the top of the can.
  • Scoop the thicken cream from the can, discarding the watery remains, into a heatproof glass bowl. Measure the amount of cream that is used.
  • 1/2 fill a saucepan with water and bring to a boil. Reduce the temperature to medium and allow the water to simmer.
  • Place the cream bowl over the saucepan of water (a double basin) making sure the bowl isn't touching the water. Place a candy thermometer in the cream and bring it to 80-85C/176-185F. If you don't have a candy thermometer this the point when the cream is quite warm to the touch and before it starts to boil.
  • Add the lemon juice. For 1 1/2 cups of cream (which is how much I get from 1 400ml can) 2 teaspoons of lemon juice are required. Alter the lemon juice depending on the amount of cream you have (eg 1 cup cream 1 1/3 teaspoon lemon juice). Stir the lemon juice through.
  • Maintain the cream temperature at 80-85C/176-185F for 5 minutes. This may require the stove temperature to be altered.
  • Remove the cream bowl from the saucepan and allow to cool.
  • Meanwhile, prepare the sieve.
  • Place a piece of cheesecloth, a tea towel or paper towel over a fine weaved sieve (I used a kitchen strainer) and place the sieve over a bowl.
  • Pour the cooled cream into the lined sieve and place in the fridge for 24 hours.
  • After 24 hours the marscarpone cream will be thickened and glossy.
  • Transfer to a container and keep refrigerated. The marscarpone cream will keep for up to 3-5 days.


Adapted from Not Quite Nigella