Coconut cream

Coconut cream is a thick, high-fat product made by extracting concentrated coconut flesh with water. It is richer and less fluid than coconut milk.

Coconut milk: Coconut milk is a liquid made by extracting grated coconut flesh with water. It is generally thinner and less concentrated than coconut cream.
Wet milling: Wet milling is a process that grinds material in liquid to release or refine its components. Grinding coconut flesh with water releases the material from which cream is separated.
Thai curry: Thai curry is a family of Thai dishes flavored with curry pastes, herbs, spices, and often coconut milk. Coconut cream enriches curry bases and can carry the aromas of curry paste.
Coconut cream concentrate: Coconut cream concentrate is a dense paste made from finely ground coconut flesh, with little or no added water. It is less diluted and more solid than extracted coconut cream.
Coconut: Coconut is the fruit of the coconut palm, whose edible flesh and liquid are widely used as food. Its flesh supplies the fat and solids concentrated in coconut cream.
Centrifugation: Centrifugation separates mixture components by spinning them at high speed. Commercial processors can use it to separate coconut cream from thinner liquid.
Coconut whipped cream: Coconut whipped cream is an aerated topping made from the solidified fat of chilled coconut cream or coconut milk. Its fat can be whipped into a dairy-free dessert topping.
Coconut milk powder: Coconut milk powder is dried coconut milk formulated as a reconstitutable powder. It is typically less concentrated in fat than coconut cream powder.
Coconut oil: Coconut oil is edible oil extracted from coconut flesh or copra. Its triglycerides form much of coconut cream’s fat-rich phase.
Creaming (emulsion): Creaming is the upward movement of dispersed fat droplets in an emulsion under gravity. Stored coconut cream can separate as fat-rich material rises to the top.

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