Coconut Cream?

[Beeb]

Got this today and was wondering the uses for it. It's low in carbs and I think TulipsandRoses had a recipe using this somewhere.

I think?

[dollkey]

I would use it in place of coconut milk. It's like the first "press" for olive oil. Around here we add it to veggies, curry, gelatin, etc.

[jlp2009]

I spread it on OMM or LC bread. Also used it to make coconut protein fudge (I used it instead of the peanut butter in the recipe).

[gharkness]

Originally Posted by jlp2009

I spread it on OMM or LC bread. Also used it to make coconut protein fudge (I used it instead of the peanut butter in the recipe).

Mix it half and half with peanut butter. Yummy!

It is not acceptable for use as a substitute for coconut milk UNLESS you thin it down. Coconut milk is much thinner than coconut cream.

[mac24312]

Originally Posted by beeb

Got this today and was wondering the uses for it. It's low in carbs and I think TulipsandRoses had a recipe using this somewhere.

I think?

Is it Coconut Cream concentrate?

Kevin has a pie recipe here with it here:


http://www.lowcarbfriends.com/bbs/lo...ibs-crust.html

[tulipsandroses]

Originally Posted by gharkness

Mix it half and half with peanut butter. Yummy!

It is not acceptable for use as a substitute for coconut milk UNLESS you thin it down. Coconut milk is much thinner than coconut cream.

This might be a cultural difference. Dollkey's culture uses it pretty much the same way mine does. Its substituted all the time. I use it wherever I would use coconut milk. I use it in curries, in shakes, soups,stews,porridge and a bunch of other traditional dishes.

Beeb do you have the coconut cream in the can or the one that comes in a hard block (pure creamed coconut)? I use the hard one for my caribbean style cauli rice if thats the one you are talking about. Also just turned the little I have left into coconut butter.

This is my post about the rice - but I use the hard creamed coconut for this. I don't think it would work with the canned coconut cream

Caribbean Style Coconut Rice

I made some peanut porridge using coconut cream a few days ago.
Peanut Porridge

[WendyK1974]

I bought several cans. So far I have only used it as coffee creamer. I'm thinking of trying a steamed coconut flan type thing soon.

[Beeb]

Originally Posted by mac24312

Is it Coconut Cream concentrate?

Kevin has a pie recipe here with it here:


http://www.lowcarbfriends.com/bbs/lo...ibs-crust.html

Thanks, Mac..........you are the best!!

Originally Posted by tulipsandroses

This might be a cultural difference. Dollkey's culture uses it pretty much the same way mine does. Its substituted all the time. I use it wherever I would use coconut milk. I use it in curries, in shakes, soups,stews,porridge and a bunch of other traditional dishes.

Beeb do you have the coconut cream in the can or the one that comes in a hard block (pure creamed coconut)? I use the hard one for my caribbean style cauli rice if thats the one you are talking about. Also just turned the little I have left into coconut butter.

This is my post about the rice - but I use the hard creamed coconut for this. I don't think it would work with the canned coconut cream

Caribbean Style Coconut Rice

I made some peanut porridge using coconut cream a few days ago.
Peanut Porridge

It's the coconut cream in the block I finally found and your recipe is the one I remember for the cauli rice when I saw this!

Thanks so much and I have a ? for you about the cauli rice; can the finish recipe be frozen? And also, how do I store the coconut cream when I open it? AND where do I find the coconut butter recipe?

Thanks Tulip!!

[tulipsandroses]

I live alone and usually just cook one serving at a time, I've never tried to freeze the coconut cauli rice it. As far as storing the block coconut cream, I just put it in a ziplock bag and keep it in the fridge and break off pieces as needed. But if you are not going to use it often, it might be better to keep it in the freezer. I know its hard but if you have a sharp knife you can break it up in pieces and put it in separate zip lock bags. Here's the coconut butter thread, What do you use Coconut Butter for?

Oh sometimes I just break off a piece and suck on it. Especially if its been frozen.

You can use it to make your own coconut milk

Block Coconut Cream - This resembles a block of fat (lard) and can be added in chunks directly into the recipe although grating makes it easier to incorporate. It can also be diluted with boiling water to make coconut milk - 200g/7oz creamed coconut will make about 600ml/20fl.oz. of thickish coconut milk

[gharkness]

Originally Posted by tulipsandroses

This might be a cultural difference. Dollkey's culture uses it pretty much the same way mine does. Its substituted all the time. I use it wherever I would use coconut milk. I use it in curries, in shakes, soups,stews,porridge and a bunch of other traditional dishes.

Sorry; I didn't mean to sound so absolute. I was just thinking of the texture of each of the two, and they are dissimilar (in my experience). But it would be entirely possible to add water to the coconut cream, and that would make it more like the coconut milk (again, in my experience).

The other thing is that for the supply of what *I* get, the cream is way more expensive than the milk. Again, yours may be different and I'd be surely happy if the coconut cream was less expensive than it is for me!

[Beeb]

I paid $1.29 for a 6 oz block. I was very pleased to find this and the price was a bonus.

Got it in a health food store, I guess you would call it, but they had lots of ethic foods, too.

[tulipsandroses]

Originally Posted by gharkness

The other thing is that for the supply of what *I* get, the cream is way more expensive than the milk. Again, yours may be different and I'd be surely happy if the coconut cream was less expensive than it is for me!

Really? Wow, its about the same here
Do have an ethnic market nearby that sells Asian/Hispanic/Caribbean goods? Might be cheaper to get it from there since its a staple in those cuisines. I get canned coconut cream for 99 cents. The Savoy brand. The hard block coconut cream about 1.50

[dollkey]

Ooops! I didn't know it was in block form, then yeah you can't sub it for coco milk LOL I've never seen that coconut cream butter thing around here.

I don't like coconut cream in the can, I still prefer it fresh BUT it's so much easier to just open a can LOL

[gharkness]

Originally Posted by tulipsandroses

Really? Wow, its about the same here
Do have an ethnic market nearby that sells Asian/Hispanic/Caribbean goods? Might be cheaper to get it from there since its a staple in those cuisines. I get canned coconut cream for 99 cents. The Savoy brand. The hard block coconut cream about 1.50

There's a store nearby that sells Indian foods that I haven't been to yet....it's high on the list. I need to make myself a note, because I think of it when I am not going to the store, and I forget about it when I AM going to the store. I have found that buying spices in ethnic markets or stores is way less expensive (and you get better spices) than when you buy on the spice aisle in the regular grocery store.

Question: the hard block coconut cream...is it hard even in the summer? My coconut creme separates and melts during the summer here... so maybe we are talking about different products as well.

[tulipsandroses]

When you get it in the hard block, it pretty much retains its shape. It does get somewhat softer in the summer if you don't keep it refrigerated but it does not completely melt down and separate like coconut oil or like Artisana coconut butter. I keep mine in the refrigerator. I don't think it needs to be refrigerated but my mom and grandma always did so I'm just following suit.

If you break it down in the food processor, just did that this weekend, it takes on the consistency of Artisana's coconut butter, which I think is similar to Tropical Tradition's coconut cream concentrate.

You can see it Mark's Daily Apple under the wonderful world of coconut products.