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INGREDIENTS - COCONUT CREAM (COCOS NUCIFERA)

BASE / GENERAL DATA

PHOTOGALLERY

Information submited: 2015-02-18 Modified: 2018-05-30 By: 1
Coconut Cream is very similar to Coconut Milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while Coconut Milk is generally a liquid. Coconut Cream having a mild non-sweet taste. Unsweetened Coconut Cream is made in the same manner as Coconut Milk, only the ratio is one part water (or milk for a richer product) to four parts Coconut.

Coconut Cream
can be made by simmering 1 part shredded Coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible -  this is Coconut Milk. The Coconut Milk is refrigerated and allowed to set. Coconut Cream is the thick non-liquid part that separates and rises to the top of the Coconut Milk.

The colour and rich taste of Coconut Cream can be attributed to the high oil content. Most of the fat is saturated fat.

Coconut Cream is the thick non-liquid part that separates and rises to the top of the Coconut Milk
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