Coconut milk, coconut cream and cream of coconut – so many coconut extracts!
- Coconut cream is an extract from coconut that is thick and creamy.
- Coconut cream is commonly purchased as a thick liquid, however, if it is stored in a fridge, the cream will separate from the liquid, resulting in a more paste-like consistency, although it will become less solid if left at room temperature.
- Coconut cream can be sweetened for use as a dessert or drink ingredient, and when sweetened it is known as ‘cream of coconut’.
- Coconut cream is used in cooking, typically in Asian cuisine in main dishes like curry, in baked goods or to make ice cream, and is often used as a dairy substitute.
- Coconut cream has a slightly sweet taste with the flavour of cream and coconut.
- Coconut cream is generally made from shredded coconut and water, although it sometimes contains thickeners and other additives.
- Coconut cream is white in colour and can be whipped like dairy cream.
- Coconut cream is typically bought in cartons or cans from supermarkets or Asian grocery stores.
- Homemade coconut cream can be made by simmering a ratio of 1:4, of water to shredded coconut and then strained through a cloth.
- Coconut cream is extremely high in manganese and fat, and is high in copper, phosphorus and iron.
Bibliography:
Coconut Cream, 2013, Wikipedia, http://en.wikipedia.org/wiki/Coconut_cream
Coconut Cream, 2014, Bon Appétit, http://www.bonappetit.com/test-kitchen/ingredients/article/coconut-cream
