Coconut Cream

Coconut cream is a thick, rich liquid made from the meat of mature coconuts. It has a higher fat content compared to coconut milk and is commonly used in cooking, baking and as a dairy alternative.

Coconut cream is thicker and richer than coconut milk, as it is made with less water. Coconut milk, on the other hand, has a thinner consistency and is often used in soups, curries, and beverages, while coconut cream is used for richer dishes, desserts and as a substitute for heavy cream.

Coconut cream should be stored in a cool, dry place. Once opened, it should be refrigerated and used within 5-7 days. For longer storage, you can freeze coconut cream for up to 6 months.

Coconut cream contains healthy fats, particularly medium-chain triglycerides (MCTs), which may offer several health benefits, such as improved brain function and energy levels. However, due to its high-fat content, it should be consumed in moderation.

Coconut cream is commonly used in cooking and baking, especially in tropical and Asian cuisines. It’s great for curries, smoothies, desserts like pies and cakes and even in beverages like coconut lattes or dairy-free ice creams.