Coconut
Cream - 25% Fat (Coconut Oil)
Each Carton contains about 4 Tablespoons Coconut
Oil
 This
coconut cream can be used to make ice cream,
whipped cream, egg nog, hot chocolate, curries, or as a milk
substitute in any of your favorite recipes. It is like the
coconut milk, except higher
in oil and thicker. It is more like a heavy whipping cream.
It does not taste as sweet as the coconut
milk, but it is higher in those healthy medium chain fatty
acids and is very rich. Coconut cream is
the best product for curries and very versatile. To make milk,
just add some coconut water. You can make the coconut
cream as rich or as thin as you want. We prefer the
coconut cream to coconut
milk for cooking. It makes the foods so much richer and
the sauces are much thicker. I use the coconut cream
instead of milk, evaporated milk, condensed milk, buttermilk,
yogurt, etc in all my recipes. Temperature does effect our
Coconut Cream.
RECIPES
Hot Chocolate
Use either coconut milk or
coconut cream and add a teaspoon of cocoa
powder or carob powder and the sweetening of your choice.
It is better than any hot chocolate you have every had! Since
there are very few hot chocolates that do not contain partially
hydrogenated vegetable oils, if you want to be healthy, this
is a much better choice.
Here is a special recipe for French Silk
Carob Cream (from
Coconut Cuisine):
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. Purchase
this amazing book for more delicious
recipes from our website.
Egg Nog
Use either coconut milk or
coconut cream and add 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.
Creamy Coconut Dressing
You may also wish to add 1 teaspoon of either
cinnamon, cardamom or curry powder to a cup of the coconut
cream (instead of the vanilla). Any of these options will
make delicious dressings for either fruit or vegetable salads.
Check out Coconut
Lover's Cookbook for more ideas.
Dill Dip
Coconut milk with vinegar
or lemon juice and seasoning is wonderful. I make a dill dip
with 1 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, and no junk. Everyone in our family
loves it including our 3 year old.
 Coconut
Lover's Cookbook by Dr. Bruce Fife contains over 180 recipes
using coconut cream, coconut milk,
coconut oil, and other coconut products. It tells you
how to open coconuts, make your own coconut milk, and gives
you great healthy recipes all containing coconut.
Here is a recipe for Ice Cream
It comes from Dr. Bruce Fife's book: Coconut
Lovers Cookbook
- 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
For more ideas purchase the Coconut
Cuisine cookbook online from us.
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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