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.

Try our convenient Coconut Milk Powder instead for rich and creamy Coconut Milk

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.