Bubur Cha Cha - This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topped with vibrantly-coloured translucent tapioca jelly cubes. Simply divine!

Fresh Coconut Cream (Santan) / Coconut Milk

Learn how easy it is to prepare freshly squeezed coconut milk!


  • 1 Fresh grated coconut
  • 200 ml Water (Warm)
  • 500 ml Water (Room Temperature)
  • 2 pinch Salt


  1. Add 200 ml of warm water to the grated coconut, then use your hands to squeeze it a few times. This helps to prepare the coconut for extraction. 

  2. Next, extract the milk by squeezing out all the milk over a sieve. The first layer of coconut milk extracted is called the coconut cream (santan) - the thickest and creamiest part of the coconut milk with the highest fat content.

  3. Once the santan is extracted, add the 500 ml of water to the grated coconut. Again, squeeze it a few time to prepare for extraction, then extract the second layer of milk from it. The second layer is known as coconut milk.

  4. Add a pinch of salt to the coconut cream, as well as to the coconut milk. Leave in the fridge until it is ready to cook. The coconut cream and coconut milk can be stored in the fridge for 1-2 days and in the freezer for 2-3 weeks after extraction.

Top Tips

  1. Using warm water makes it easier to extract the first layer of milk from the coconut (coconut cream/santan).
  2. Coconut milk needs to be refrigerated immediately as it turns rancid quickly especially in warm climates.