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Coconut cream

Sauces, pastes & condiments · Plant milks

Coconut cream

The thick, fatty first pressing of coconut milk; richer and creamier, used to enrich curries and desserts.

Also called: thick coconut milk, kara

A kind of coconut milk

11 recipes with it

Photo: wfairchild, via Wikimedia Commons (CC-BY-2.0)

What it is

Coconut milk with less water: either the first, concentrated pressing of grated coconut or the solid layer that rises to the top of a chilled tin. It is spoonable and rich. Do not confuse it with 'cream of coconut', a heavily sweetened syrup used in cocktails, or with solid creamed coconut blocks.

How it’s used

  • Frying ('cracking') with curry paste to start Thai curries
  • Finishing curries and soups
  • Whipped as a dairy-free cream
  • Desserts, puddings and ice cream

Characteristics

Taste
Very rich, creamy and coconutty.
Texture
Thick and spoonable; firm when chilled.
Appearance
White, glossy.
When cooked
Separates into oil and solids when fried; whips when well chilled.
Sold as
canned, liquid
Cooking uses
Commonly cooked, Used for thickening

Storage

Refrigerated. Refrigerate once opened and use within a few days; freezes well.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Check labels if avoiding tree nuts; some regions classify coconut as one.

Nutrition per 100 g

Energy
330 kcal
Protein
3.63 g
Carbohydrate
6.65 g
Fat
34.68 g
Fibre
2.2 g
Sugars
— g

USDA FoodData Central: Nuts, coconut cream, raw (liquid expressed from grated meat).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Coconut milk — Chill a tin and scoop off the solid top, or use full-fat milk and reduce.
  • Heavy cream — For richness in non-vegan dishes; no coconut flavour.

Related ingredients

Recipes with coconut cream

More plant milks