Coconut cream

Coconut cream is a thick, rich plant-based product that is produced from the meat of mature coconuts. It is a staple ingredient in many traditional dishes from tropical and coastal regions around the world, including Southeast Asia, Oceania, South Asia, and the Caribbean.

Production

The production of coconut cream involves grating the coconut meat and then soaking it in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is considered coconut milk. The difference between coconut milk and coconut cream is the concentration of fat. Coconut cream contains around 20% fat, while coconut milk contains around 5% fat.

Culinary Uses

Coconut cream is used in a variety of dishes and cuisines. In Thai cuisine, it is used in dishes such as Tom Kha Kai and Massaman curry. In Indian cuisine, it is used in dishes like Goan shrimp curry. It is also a key ingredient in many desserts and beverages, such as the Piña colada and Buko pie.

Nutritional Value

Coconut cream is high in saturated fats, but it also contains a number of essential nutrients. It is a good source of several important minerals, including potassium, magnesium, and iron. It also contains a small amount of protein and fiber.

Health Considerations

While coconut cream is high in saturated fats, these fats are in the form of medium-chain triglycerides (MCTs), which are metabolized differently than other types of saturated fats. MCTs are used by the body for energy more quickly than other fats, and are less likely to be stored as fat. However, due to its high fat content, coconut cream should be consumed in moderation.

See Also

• Coconut milk
• Coconut oil
• Coconut water