Coconut
Cream - 25% Fat (Coconut Oil)
Each Carton contains about 1/4 cup (4 Tablespoons) of Coconut
Oil
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.
Coconut cream is very similar to heavy whipping cream and a great non-dairy substitute. It can be used to make ice cream,
whipped cream, egg nog, curries, or as a cream
substitute in any recipe. It is like coconut milk, but higher
in fat, thicker and
It does not taste as sweet. We prefer coconut cream to coconut milk for cooking. It makes the foods so much richer and sauces thicker. I use coconut cream instead of milk, evaporated milk, condensed milk, buttermilk, yogurt, etc in all my recipes. Refrigerator temperatures do effect our Coconut Cream, but freezing it will make it the consistency of ice cream.
Coconut cream is
the best product for curries, coconut rice, and the only coconut product that will whip into soft white peaks. To make coconut milk,
just add coconut water or purified water. You can make the coconut
cream as rich or as thin as you want.
"Currently out of Stock"
Try our convenient Coconut Milk Powder instead for rich and creamy Coconut Milk
RECIPES
Here is a special recipe for French Silk
Carob Cream by Jan London:
1/2 cup Coconut Cream
1 to 2 Tablespoons Roasted Carob powder
1 Tablespoon Coconut Flakes
pinch or 2 of Ground cloves
Stevia: clear liquid, extract powder or concentrate to taste.
In a small bowl combine all ingredients and
blend. Adjust seasonings and sweetness to taste.
Egg Nog
Blend either coconut milk or coconut cream with one egg, a pinch of
nutmeg and a pinch of cinnamon along with your sweetener of
choice. This makes a wonderful holiday drink that you can
have all year long.
Coconut Coffee Cappuccino
Make organic Espresso Coffee and then steam coconut
milk or coconut cream and put on top
of coffee. Top cream off with Cinnamon, Chocolate or Nutmeg.
You can add a spoonful of whipped coconut cream!
Just chill the coconut cream overnight and
whip it on high in the morning. It will make soft white peaks
just like "cool whip"
Whipped Cream
This coconut cream can be
whipped just like whipping cream. It will form nice soft peaks
and is wonderful in coffee, tea or any warm drink. During
the summer months it is too warm to use room temperature cream
for whipping. We suggest you place the coconut cream in the refrigerator overnight prior to whipping. If the coconut
cream is cold it whips very nicely.
To make whipped cream, place your cold coconut cream into a bowl and put your mixer on the highest speed it will
go. This takes a little longer than regular whipping cream,
but it will eventually whip into nice soft peaks, similar
to cool whip. Just add the sweetener of your choice and a
little vanilla.
Dill Dip
Coconut milk with vinegar
or lemon juice and seasoning is wonderful. I make a dill dip
with 1-8oz carton coconut cream, 1-16oz tub of cultured sour cream,
coconut vinegar, dill and sea salt. It is delicious, and contains
no soy, no preservatives, or binders. Everyone in our family
loves this recipe.
Here is a recipe for Ice Cream
It comes from Dr. Bruce Fife's book
- 2 (250 ml) boxes of coconut cream
- 2 1/2 tablespoons natural sugar (or 4 teaspoons natural
sugar and a dash or two of stevia)
- Dash of salt
- 1 egg
- 1 tablespoon vanilla
Combine the coconut cream, sweetener, and salt in a saucepan.
Cook over medium heat, stirring occasionally until the mixture
almost boils. Reduce heat to low. In a bowl beat egg. Gradually
stir about 1/2 cup of the coconut cream mixture into the beaten
egg. Slowly stir this off mixture into the remaining hot coconut
mixture. Cook over low heat, stirring constantly until slightly
thickened, about 2-3 minutes. Stir in vanilla. Remove from
heat and let cool. Use an ice cream maker to cool and create
a nice creamy ice cream.
If you do not own an ice cream maker, then pour this into
a container to freeze. Ice cube trays work very nicely. When
the mixture is almost totally solid (but not too hard) place
it in a blender and blend on high. If the cubes are too hard,
it will not blend. If this happens, just let it sit out for
a few minutes until it begins to melt. Once you have blended
the almost frozen coconut mixture you may return it to the
freezer and freeze. This blending helps to create fine ice
crystals so you will have the texture of commercial ice cream.
Variations:
- Coconut Pineapple Ice Cream: Add 1 1/4 C Pineapple Juice
and 1/3 cup toasted coconut
- Orange Cream Delight: Add 1 1/4 C Orange Juice.
- Strawberry Ice Cream: Add 1 1/2 to 2 cups of strawberries
Here is another recipe from
Coconut
Cuisine by Jan London:
Outrageous Apricot Coconut Spread
- 1 Cup Dried Apricots
- 1/2 cup Hot water
- 1/3 cup Coconut Cream
- 1 tablespoon Coconut Spread (well blended)
- 1/8 teaspoon each-Ground cloves, and nutmeg
Place apricots in the water and let stand for 30 minutes
until they soften. Drain and reserve water. In a food processor,
puree all the ingredients including the soaking water. If
more sweetness is desired add a touch of stevia.
This spread is truly outrageous. Serve with pancakes, or
bread, or over puddings or porridge, as pie filling for a
pie crust in the raw or simply alone.
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