Coconut products are a fantastic way to add richness, flavour, and a tropical flair to your cooking. But with coconut cream, coconut milk, and cream of coconut available on the shelves, it can be tricky to know which one to use in your recipes.
These coconut products are similar, but they can’t always be swapped for one another. Each has its unique characteristics and ideal uses, so let’s explore the differences and when to reach for each one in the kitchen when you’re cooking.
Cream of Coconut
Cream of coconut is your go-to for sweet, tropical indulgence. Unlike the other coconut products, this one comes with added sugar, giving it a thick, syrupy consistency.
It’s made by blending coconut milk with sugar, resulting in a rich and sweet product that’s perfect for cocktails like piña coladas or for adding a coconut kick to desserts. However, because of its sweetness, it’s not suited for savoury dishes.
Best used for:
- Blended cocktails
- Tropical desserts
- Sweet sauces
Coconut Cream
Coconut cream is often confused with cream of coconut, but it’s a different beast altogether. Made from the flesh of mature coconuts, coconut cream has a higher fat content, giving it a thick and luxurious texture.
It’s unsweetened, making it incredibly versatile for both sweet and savoury dishes. You can whip it into a dairy-free topping, stir it into curries for a creamy consistency, or even use it in baked goods that need a rich texture.
Best used for:
- Curries and soups
- Dairy-free whipped cream
- Rich desserts like coconut cream pie
Coconut Milk
Coconut milk is perhaps the most well-known of the three and is a staple in many global cuisines, especially in Southeast Asia, the Caribbean, and parts of Africa.
It’s made by simmering equal parts of shredded coconut and water, resulting in a creamy liquid that’s thinner than coconut cream but still rich. You’ll find it in both canned form, which is great for cooking, and in cartons, which is more diluted and used in beverages like coffee or tea.
Best used for:
- Soups and stews
- Smoothies and coffee
- Baked goods needing moisture without too much richness
When to use what in your cooking
While coconut cream and coconut milk can sometimes be used interchangeably, the key difference lies in their fat content and thickness. Coconut cream will add more body and richness to your dish, while coconut milk will thin it out slightly.
If your recipe calls for a creamy consistency, like in a curry or a pie filling, coconut cream is the way to go. For soups, stews, or baked goods where you want a coconut flavor without overpowering richness, reach for coconut milk.
On the other hand, cream of coconut is your ticket to sweet, coconut-flavoured bliss. It’s best saved for drinks and desserts, where its sweetness can shine without clashing with savory flavours. By understanding these differences, you can confidently choose the right coconut product to enhance your cooking, making every dish deliciously coconutty.
ALSO SEE: Long-life milk vs fresh milk: Which is better and what is the difference?
Long-life milk vs fresh milk: Which is better and what is the difference?
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