Coconut cream is made by pressing the flesh of a freshly opened coconut. The rich, thick cream that results has the light sweet taste of coconuts and contains medium chain fatty acids such as lauric acid, caprylic acid and capric acid. The principal fatty acid in coconut cream is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. This rich tasting cream is made from fresh coconut extract and has 24% fat approximately. It is aseptically packed with no preservatives but does contain natural stabilizers to prevent separation. Coconut cream is very similar to heavy whipping cream and is a great non-dairy substitute. It can be used to make ice cream, whipped cream, eggnog, curries, or can be used as a cream substitute in any recipe. Coconut cream can be used in desserts like puddings, custards, cakes and cookies. It can also be used in beverages and dairy products. Coconut cream when used in soups and sauces makes it creamier, richer and thicker. We can use coconut cream instead of milk, evaporated milk, condensed milk, buttermilk, yogurt, etc. To make coconut milk, just add coconut water or purified water.
Coconut cream is the best product for curries, coconut rice, and it is a product that can be whipped up into soft white peaks. It can be used as a great topping for fruit and cereal, or for making the ever popular Pina Colada. If you ever use this coconut cream for Pina Coladas you will never go back to those overly sweet, artificial tasting mixes.
For more R&D ideas and Technical inputs for using coconut cream, click here to contact our R&D team at iTi Tropicals or use our R&D Request Form.