On a recent shopping trip for coconut milk, we came across coconut cream. Unsure whether it was the same thing with a different name or a different product altogether, we did some research...
As opposed to coconut water, which is the clear, natural juice you'll find if you crack open a coconut, coconut milk and cream are made by boiling the coconut meat with water. As might be expected, the difference between milk and cream is in the concentration and consistency.
• Coconut milk: Coconut milk has the liquid consistency of cow's milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries.
• Coconut cream: Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.
• Cream of coconut: Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream.
All three products have been popular ingredients on The Kitchn. Here's a roundup of recipes from our archives:
Coconut milk
• Butternut Squash & Coconut Curry
• Chewy Chocolate Coconut Cookies
• Coconut and Thai Basil Ice Cream
• Green Coconut and Pork Curry
• Malaysian Beef Curry
• Mango Ginger Frozen Yogurt
• Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew
• Thai Green Curry
• Vegan Vanilla Coconut Ice Cream
Coconut cream:
• Flickr Find: Coconut Cream Scones
Cream of coconut:
• Coconut Peach Ice Cream with Toasted Almonds
• Look! Coconut Rum Cake from Gourmet
• Ultra-Chewy Lemon Coconut Cookies
We've always purchased the canned versions of these products, but now we're curious about making it from scratch. Here's a recipe which promises to be quite rich since it uses cow's milk instead of water along with the coconut flesh:
• Coconut Milk and Cream, from Alton Brown
Related: Help! What Should We Do With This Coconut Jam?
(Image: Emily Ho)
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I have the exact same brand of on the left, the Savoy Cocounut Cream that I purchased on a whim while visiting an Indian grocer. It has sat in my cupboard for the last 4 months and I have no idea what to do with it.
I was once advised to not shake the can of coconut milk prior to using it for a Thai curry - so that you only add the cream that had risen to the top and left the liquid.
dude. i've never had coconut water in a can. I wanna go buy a coconut and crack that baby open!
The best use of coconut cream/milk I've found is to make coconut ice cream:
4 parts coconut cream/milk to 1 part sugar,
optional shredded coconut
chill in ice cream maker according to its directions
And the best place to get this stuff is at your local asian market, where you can buy the identical cans for as little as 1/3 of what you'll pay at the supermarket.
My mom, growing up, always used coconut cream for curries (of the Viet variety). She maintains it makes the sauce creamier and thicker.
I use light coconut milk, because coconut cream must have more calories (I have no idea if this is true).
restocked with canned coconut today, add it to shrimp curry (with pineapple ,mango,tomato, nut butter and nuts.) My most extravagant company dinner.
Thanks for the explanation!
I usually use coconut milk light with only 7% since the normal one is SO fatty.
Oddly enough, living in Egypt we have discovered this drink from Thailand called "Young Coconut Juice Drink" by T.A.S and looks like this:
http://www.spicesofindia.co.uk/acatalog/Indian-Food-TAS-Coconut-Juice-Drink.html
I think it's weird, but the Man loves it. It has all these floaty bits of coconut in it.
We use coconut milk when making jasmine rice in the rice cooker. Make 2 cups of rice with 1 can of coconut milk then fill the rest of the rice cooker to the number 3 with water. It makes super creamy rice that goes wonderfully with spicy thai peanut chicken. Sprinkle some shredded coconut and you have dessert for dinner.
Thanks for posting this. I try not to buy canned food (both a space and an energy issue), so now I will try cooking unsweetened shredded coconut in water to make it.
I eat coconut cream on top of Kashi Go Lean Crunch cereal with fresh blueberries. Divine!