Let’s talk about Coconut Cream…an ingredient that I use in many of my recipes.
Coconut products are my main solution for replacing dairy products, such as milk, cream and butter. When one of my recipes needs a creamy addition I’ll typically use “Coconut Cream” which is found in full fat, canned coconut milk.
The process is simple. Keep a few cans of full fat coconut milk in your fridge at all times. When you need some cream, remove a can from the fridge and carefully turn it over so that the can is upside down. Use a can opener to remove the bottom of the can.
Carefully pour the coconut water out of the can, and you’ll be left with about 1/3 of the can filled with hardened coconut cream. Scoop this cream out of the can to use as the recipe calls for. The coconut water can be used in a smoothie or in another recipe that calls for coconut water.
I have found that Organic Thai Kitchen brand of full fat coconut milk never fails in this process of separating the coconut water from the coconut cream. Also the Sprouts Market brand has been fail-proof for me. Some other brands, however, can give mixed results, sometimes never separating into cream and water.
Another option is to purchase cans of “Coconut Cream” which some markets carry, though I have not been able to find on a consistent basis at the markets here, which is why I refer to this method of getting coconut cream out of canned coconut milk.
Now let’s make something with coconut cream…