Coconut Cream
Coconut cream is a thick emulsion pressed from coconut flesh at high concentration, with far more fat than regular coconut milk — a key ingredient for adding richness and body to desserts and curries.
Nutrition
Coconut cream typically runs upwards of 24 grams of fat per 100 grams, well above the coconut milk products meant for drinking. That puts it closer to a flavoring and thickening agent than a beverage — a small amount is enough to lend a dish rich coconut flavor and a silky texture.
How to Choose
Check the proportion of coconut extract on canned or boxed products. Good coconut cream should look thick and creamy white with a clean, natural aroma; if water is listed high on the ingredient list and coconut appears further down, expect a thinner, less flavorful result.
Cooking
Coconut cream is the soul of dishes like Thai curry, coconut tapioca pudding, and coconut sticky rice. Shake the can well before using; after chilling, the solidified cream that rises to the top can be scooped out on its own and whipped into a plant-based whipped cream for topping desserts.
Storage
Unopened canned coconut cream keeps for a long time at room temperature. Once opened, transfer it to a sealed container, refrigerate, and use within 3–4 days. For longer storage, portion and freeze it — thawed coconut cream works well in braises and stews.
Tips
Despite their similar names, coconut cream and coconut milk differ substantially in fat content: curries and sauces that need a rich, clingy texture call for coconut cream, while drinks wanting a lighter mouthfeel call for coconut milk — the two aren't interchangeable. If an opened can of coconut cream develops an off smell or mold spots, discard it immediately rather than continuing to use it.
