From the coconut we derive many different products including coconut water, coconut oil and desiccated coconut. The richest and most decadent is the final product the coconut offers: coconut cream. This rich, slightly sweet cream is similar in consistency to heavy whipping cream, yet offers a non-dairy alternative for vegans or individuals who just like coconut!
Unlike many other dairy-free alternatives, coconut cream is not lacking in nutritional content. In addition to being cholesterol free, coconut cream contains lauric, caprylic and capric acid, all medium chain fatty acids. These medium chain fatty acids are “good fats” that are easily digestible, quickly converted into energy, support healthy brain function and development, and are also present in coconut oil.
Coconut cream plays a starring role in Malaysian, Indonesian, Indian and Thai cuisines. From curries, to soups, to creamy sauces, coconut cream will add a full-bodied richness that pleasantly rounds out complimentary flavors. “Wow” your crowd with a funky and rich carrot, coconut cream and peanut butter soup! This soup application tastes great hot or cold, and combines carrot puree, coconut cream, peanut butter, ginger and spices to taste. For a lighter palate pleaser, sauté lemon grass, ginger, garlic, carrots, onions and mushrooms in coconut oil. Once softened, add chicken broth and coconut cream to create a light and refreshing soup base. Presto! The combination of the creaminess from the coconut and the tanginess from the lemongrass creates an excellent dish!
Create unique and dreamy desserts by incorporating coconut cream into your recipe. Coconut cream is commonly used as a substitute for dairy products, in ice creams, gelatos and other frozen novelties. Additionally, the melting point of the fat in coconut cream enhances how flavors are expressed on the palate and improve mouthfeel of frozen desserts. Coconut cream can be used as a substitute for cream or milk in recipes for cupcakes, cheesecakes, puddings, custards, icings and more. Try making coconut cinnamon cupcakes using coconut milk as a substitute for water to add moisture and body to the cupcakes. Top off the cupcakes with whimsical coconut frosting by swapping out the milk in traditional vanilla frosting for coconut cream. Vegan desserts will not fall short by maintaining a luxurious feel with the use of coconut cream.
When it comes to beverage applications, the possibilities with coconut cream are endless. Transform coconut cream into coconut milk with ease by simply adding water to lower the fat content and diversify potential uses. Combine coconut milk with cocoa to make a vegan chocolate beverage. Coconut cream can also be a substitute for half-and-half in freshly brewed coffee or in a vegan latte. Coconut cream or coconut milk also make great additions to smoothies or milk shakes.
The same internal health benefits received from consuming coconut cream, can also be beneficial to the body when used externally. In addition to food applications, coconut cream can be utilized in cosmetic items such as soaps, lotions, shampoos, conditioners and facial cleansers. The fat content and medium chain fatty acids in coconut cream and coconut oil moisturize the skin and hair leaving it smooth, soft and well hydrated. The lauric acid present in coconut cream contains antibacterial and anti-aging properties which fight to preserve skin cells against damage from free radicals, leaving your skin radiant and glowing.
